Mexican Chorizo and Bean Salad

Serves 6 to 8


3 fresh chorizo sausage links, squeezed from casings
1 15-ounce can chickpeas, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 cup finely chopped onions
1 small jalapeno pepper, seeded and minced
2 cups chopped and seeded fresh tomatoes
2 tablespoons red wine vinegar and olive oil salad dressing
cup chopped fresh cilantro
Additional cilantro for garnish


  1. Over medium heat, in a heavy non-stick skillet, brown sausage, breaking up sausage into small crumbles. Drain on paper towels and set aside. (Cooked sausage should measure 1 cup.)
  2. In a large bowl, combine beans, onions, jalapenos and tomatoes. Mix well. Stir in cooked sausage. 
  3. Stir in salad dressing and cilantro and gently toss to coat all surfaces. 
  4. Cover and chill for at least 1 hour. Garnish with additional cilantro sprigs.  
  5. Transport to picnic in a chilled ice chest. 
National Hot Dog & Sausage Council