Chorizo, Artichoke, and Three-Bean Salad

Chorizo, Artichoke, and Three-Bean Salad
Country of Origin 
South America
Preparation Time 
About This Recipe 

The chipotle puree called for here is very simple to make—and great to keep on hand for cooking. Empty the contents of a can of chipotle chilies in adobo sauce (try La Morena brand) into a blender and process until smooth.


1 cup extra-virgin olive oil
3 plum tomatoes, quartered lengthwise
1 clove garlic, minced
1/2 tsp. chopped fresh thyme leaves
1 tsp. chipotle puree (see note above)
1/4 cup balsamic vinegar


2 fresh chorizos, cut into 1/4-inch-thick slices
1 can (8 oz.) cranberry or pink beans, rinsed
1 can (8 oz.) garbanzo beans, rinsed
1 can (8 oz.) black beans, rinsed
3 scallions, white and light green parts only, thinly sliced
1 small red onion, finely diced
2 tsp. minced garlic
2 small jalapeño chiles, seeded and finely diced
1 jar (6 oz.) marinated artichoke hearts, drained and quartered
1 tbsp. chopped cilantro
Kosher salt and freshly ground black pepper


1. Make the vinaigrette: In a medium, nonreactive skillet, heat oil over medium-high heat. Add tomatoes and cook, stirring, until softened. Add garlic, thyme chipotle puree, and vinegar and cook for 2 minutes, stirring often. Let cool. In blender or food processor process until smooth. Taste and add more vinegar if desired. Set aside.

2. Make the salad: In medium skillet, brown chorizo slices over medium-high heat (don't worry if slices fall apart). Drain on paper towels and let cool.

3. In a large glass or ceramic bowl, combine chorizo, cranberry beans, garbanzos, black beans, scallions, onion, garlic, jalapeños, and artichoke hearts. Pour on 1/4 cup of vinaigrette and toss well to coat evenly. Add cilantro and season with salt and pepper to taste. Cover and refrigerate at least 30 minutes, or up to 4 hours, to let flavors blend. Serve chilled or at room temperature.

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