Yield: 4 servings
Time: about 30 minutes
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 I can’t obtain Spanish Chorizo I 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 (115 g) 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 wine vinegar
- salt and freshly ground pepper
- 4 Tbsp cilantro (fresh coriander leaves) 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 cilantro (fresh coriander leaves). 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.