Green bean salad with chorizo

Name: Green bean salad with chorizo
Ingredients: 500 g green beans; 1500 ml water; 1 1/2 teaspoons salt; 200 g spicy chorizo; 1 small onion (70 g); 1 medium Romanian gogosar sweet pepper (150 g); 15 g fresh parsley; 500 g Greek yogurt; 2 tablespoons mustard; 100 ml oil; 1/2 teaspoon ground pepper

Salad - Green bean salad with chorizo by Ica B. - Recipia

Green bean salad with chorizo is served cold, with boiled green beans and a Greek yogurt dressing. The yogurt brings the beans together, while spicy sausage, onion and pepper make it filling. I eat it with toasted bread, so no yogurt sauce is left on the plate. Preparation: 20 minutes. Cooking: 20 minutes. Resting: 20 minutes. Total time: 60 minutes. Servings: 4. Approximately 630 kcal and 26 g protein per serving.

Ingredients

500 g green beans
1500 ml water
1 1/2 teaspoons salt
200 g spicy chorizo
1 small onion (70 g)
1 medium Romanian gogosar sweet pepper (150 g)
15 g fresh parsley
500 g Greek yogurt
2 tablespoons mustard
100 ml oil
1/2 teaspoon ground pepper

Preparation

1. Trim the green beans, wash them and break them into small pieces. 2. Bring 1500 ml of water to a boil with 1 teaspoon of salt. Add the green beans and boil for 20 minutes, until tender. 3. Drain the beans and leave them to cool for 10 minutes. 4. Thinly slice the chorizo. Peel and chop the onion and gogosar pepper, then chop the parsley. 5. Mix the Greek yogurt with the mustard, oil, 1/2 teaspoon of salt and the pepper. 6. Stir the beans, chorizo, onion, gogosar pepper and parsley into the dressing. Cover the bowl and chill the salad for 10 minutes.

Notes

Serve it with toasted bread, so you can mop up the sauce left on the plate too. Choose firm, unblemished green beans; thin ones soften faster than wide ones. Check the texture toward the end of cooking, since wide beans may need longer to become tender. If the gogosar pepper is very ripe and sweet, chop it more finely so it doesn’t overpower the sausage. Chorizo is salty, so taste the dressing before adding more salt. Finely chopped onion can sit in the dressing for a few minutes before you add the beans. Covered, the salad keeps in the fridge for up to 3 days, and the dressing settles a little more as it cools. For a change, you can use 200 g of spicy smoked sausages instead of the chorizo. Greek yogurt contains dairy.