• Fast
• Healthy

Ingredients

1. 2 large eggs
2. One 15-ounce can small white beans, drained
3. 1 ready-to-eat chorizo link (3 ounces), finely diced
4. 1/2 small onion, finely chopped
5. 1/4 cup finely chopped red bell pepper
6. 1/4 cup finely chopped flat-leaf parsley
7. 1/4 teaspoon dried oregano
8. 1/8 teaspoon cumin seeds
9. 1/4 cup extra-virgin olive oil
10. 2 tablespoons sherry vinegar
11. Salt and freshly ground pepper
12. 4 Boston lettuce leaves
13. 1/4 cup pitted Calamata olives
14. 1 radish, thinly sliced

Directions

1. Put the eggs in a small saucepan. Cover the eggs with water and bring to a boil. Remove from the heat, cover and let stand for 12 minutes. Drain and run under cold water, gently shaking the pan. Peel the eggs and pat dry.
2. Meanwhile, in a medium bowl, toss the beans with the chorizo, onion, bell pepper, parsley, oregano and cumin seeds. Add the olive oil and vinegar, season with salt and pepper and toss well. Let stand for 10 minutes.
3. Arrange the lettuce leaves in bowls and mound the bean salad on top. Scatter the olives and radish slices all around. Quarter the eggs, arrange them around the salads and serve.

Serve With

Crusty bread.