Preparation time: about 30 min.
This salad is a perfect dish for picnics and parties. It can be done in advance and tastes even better the next day. Spanish Chorizo whips up the white beans. If you can’t obtain Spanish Chorizo take Pepperoni sausage as a substitute.
- 2 cups (450 g) canned or frozen cannellini beans
- 4 Tbsp olive oil
- 1 medium fennel bulb, cut into 1/8 inch (about 1/2 cm) strips
- 1 medium red pepper, about 1 cup (225 g) cut into 1/8 inch (about 1/2 cm) strips
- 1 medium sized green pepper sliced into 1/2 cm (1/8 inch) strips
- 1/2 cup green onions cut into 1/8 inch (about 1/2 cm) slices
- 2 garlic cloves, peeled and thinly sliced
- 1 cup (225 g) Spanish Chorizo or Pepperoni, cut into 1/8 inch (about 1/2 cm) slices
- 8-16 cooked mussels cooled
- 1 cup (240 ml) extra virgin olive oil
- 1/2 cup (120 ml) red vine vinegar
- salt and freshly ground pepper
- 4 Tbsp fresh coriander or Italian parsley, finely chopped
If you use canned beans drain them in a colander and rinse them briefly under cold water. Using frozen beans follow package direction and cool them.
Heat olive oil in a skillet. Sauté chorizo briefly, 1-2 minutes. Add onion and sauté until onion just starts to soften. Add garlic, fennel, peppers and sauté 5 minutes longer. Vegetables should still retain some bite. Remove from skillet and set aside to cool.
Mix olive oil, red vinegar, salt and freshly ground pepper into a vinaigrette.
Add cooled beans, the onion, fennel, peppers and chorizo mix into a large bowl. Mix in the vinaigrette and fresh coriander. Let it sit for at least 1 hour to mingle the flavors. If necessary, add more vinaigrette, as beans tend to absorb a lot of liquid.
Just before serving, remix beans again and add the chopped scallions. Arrange the mussels on top and serve at room temperature with a crusty bread.