Warm Chorizo with Heirloom Tomato and Cannellini Bean Salad Recipe

• 10 ounces canned cannellini beans
• 1/2 large red onion- sliced thinly
• 16 ounces heirloom tomatoes or cherry tomatoes- cut into medium sized chunks
• bunch of cilantro- roughly chopped
• 9 ounces cooking chorizo- cut into small chunks (spanish chorizo is already cured and quite hard (not the same as mexican chorizo)
• olive oil
• sherry vinaigrette- 1 garlic clove, 1 tablespoon sherry vinegar (or red wine vinegar), squeeze of lemon, 4 tablespoons extra virgin olive oil, sea salt and black pepper

1. To make the sherry vinaigrette: Crush the garlic with a pinch of salt in a mortar/pestle or w/ the blade of heavy knife until it becomes a creamy paste. Put in a bowl with the vinegar and lemon juice and whisk in the olive oil. Season w/ salt and pepper to taste. Stir again before pouring on salad.
2. Put beans in a pot and bring to a low simmer.
3. Drain beans and put in a large bowl with the tomatoes, red onion and cilantro. Pour on the sherry vinaigrette and mix well. Allow to sit for a few minutes for the flavors to meld while you fry the chorizo.
4. Heat a splash of olive oil in frying pan over medium heat and add chorizo. Only needs to fry for a minute or two (you are just crisping and heating it up).
5. Spread the salad out onto a large plate, and spoon the cooked chorizo and some of its oil on top, slightly mixing it up a bit more.
6. Serve immediately with warm bread to mop up the juices!