Vale atque vale

This blog was originally designed to commemorate the culinary adventures of a couple that often lived an ocean apart. Unfortunately, it came to an end. Still there were good memories and good food. And although this blog is no longer being updated, we invite you to enjoy our recipes and stories.

White Bean and Chorizo Salad

It's another warm day here--and for other reasons, I haven't had much of an appetite lately; nothing was going to hit the spot like another chilled salad. Here's a modification of an old Food & Wine recipe.

Ingredients:

• 1 can of cannellini beans
• 3 oz of finely diced chorizo
• 1/2 small onion, finely chopped
• 1/4c. bell pepper, finely chopped
• 1/4c. flat-leaf parsley, finely chopped
• 1/4 t. dried oregano
• 1/8 t. cumin seeds
• 1/2 spicy red pepper, chopped (for a little extra spice)
• 1/4c. e.v.o.o. (or less)
• 1 T. red wine vinegar
• 1T. balsamic vinegar
• Salt and pepper to taste
• Fresh spinach
• 1 radish, thinly sliced
• A few black olives

1. Combine all the ingredients except for the olives, radish and spinach. Refrigerate for half an hour.
2. Spread out your spinach greens, add on a scoop of the bean salad and garnish with the olives and radishes.