Grilled chorizo with black bean and avocado salad
1 Tbsp olive oil
2 chorizo, thickly sliced
800g canned black beans, drained, rinsed
2 garlic cloves, crushed
Juice of 4 limes
2 Tbsp extra virgin olive oil
1 avocado, cut into wedges
Coriander sprigs, thinly shaved red onion and radishes, to serve
1 Heat the olive oil in a frying pan over a medium heat, add the chorizo and cook for 2-3 minutes until golden and warmed through. Set aside; keep warm.
2 Combine the beans, garlic, lime juice and extra virgin olive oil, season to taste and toss well.
3 Spoon the bean salad onto plates and top with the chorizo, avocado, coriander, onion and radishes. Serves 4.
TIP: This salad can do double duty as a tasty filling for…
