This easy tapas recipe of white beans, spanish chorizo + manchego, tossed in a wonderfully balanced vinaigrette is great for entertaining as well as a light meal.
Spanish Tapas Recipe for Easy Entertaining
I went through a phase some years ago when I was gaga for tapas! Any restaurant serving small plates automatically went to the top of the list when deciding where to eat out.
I just love the variety and communal spirit that sharing several little dishes provides. It’s been way too long since I’ve been out for tapas. (Note to self: make a reservation pronto!)
Tapas is a really fun way to entertain at home, too…especially when the recipes involve just a few simple ingredients and steps!
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Ingredients for White Bean Salad with Chorizo + Manchego
- Extra virgin olive oil — Spanish, if you have it.
- Sherry vinegar — a Spanish wine-based vinegar made from sherry. It’s got a deep amber color and is a bit milder than red or white wine vinegars.
- Honey — for a little sweetness and to help round out the flavors of the dish.
- Dijon mustard — as an emulsifier, it helps bring the vinaigrette together and gives a tiny little punch.
- Flat leaf parsley — gotta have a little green and the mild grassy flavor is a nice complement.
- Cannelini beans — a creamy white bean that is hearty and nutty. You could substitute Great Northern.
- Spanish chorizo — this style of chorizo is cured and seasoned heavily with smoked paprika. It doesn’t have to be cooked, so simply slice and enjoy. I used a sweet variety, but a spicy chorizo would be delish, too!
- Manchego cheese — a semi-firm, Spanish sheep’s milk cheese that can totally be enjoyed on it’s own.
- Supporting players — kosher or sea salt, fresh cracked black pepper and toasted sliced almonds (optional, if you don’t do nuts).
How to Make this Easy Tapas Recipe
There’s absolutely nothing to cook and it comes together in minutes!
- Whisk together the olive oil, sherry vinegar, honey, Dijon, parsley, salt + pepper in a medium sized bowl.
- Add the beans and chorizo to the bowl and gently toss them in the dressing.
- Transfer the salad into one large serving dish or four individual dishes.
- Distribute the manchego and almonds over the top.
A quick note about manchego…you can cube the cheese with a knife, or crumble it with your hands or a fork. I really like it crumbled for a rustic look. It’ll taste the same no matter what, though, so do what makes you happy. 😉
Things You Might Be Wondering About This Recipe
Originating in Spain, it’s really a style of serving food: lots of little dishes intended to be shared. it started out as a simple bar snack to enjoy with a drink. Tapas dishes are still enjoyed that way, or can be more elaborate and combined to create an entire meal. (The ultimate snack dinner!)
You have options, my friend. Provide small forks or spoons and eat it as it is. Or, top slices of toasted crusty bread with the salad…more like a bruschetta style. Or, arrange endive leaves alongside to use as lettuce cups.
Definitely! It’s a perfect light meal for four, especially when the temps are hot and cooking is not on your agenda. If you choose to serve it alongside other tapas dishes, it can serve 6 to 8.
Oh! Spanish wine for sure. Think sparkling Cava, a refreshing white Albarino, or a chilled sherry.
Add These Recipes to Create Your Own Tapas Party!
- Easy Grilled Shrimp and Polenta with Calabrian Cream
- Air Fryer Irish Cheddar + Bacon Potato Croquettes
- Bruleed Pear + Whipped Feta Crostini
- Grilled Flat Bread with Flank Steak, Arugula + Chimichurri
- Red Pepper Jam + Goat Cheese Crostini
- Goat + Gouda Pimento Cheese Spread
Easy Tapas Recipe: White Bean Salad with Spanish Chorizo + Manchego
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 tbsp flat leaf parsley minced
- ⅛ tsp kosher salt
- fresh cracked black pepper
- 15 oz canned cannellini beans rinsed + drained
- 4 oz Spanish chorizo ¼" dice (if purchased pre-sliced, quarter the slices)
- 2 oz manchego cheese crumbled or diced into 1/4" chunks
- 2 tbsp sliced almonds toasted (optional)
- In a medium bowl, whisk together the extra virgin olive oil, sherry vinegar, honey, dijon mustard + flat leaf parsley. Season with kosher salt + fresh cracked black pepper.
- Add the drained beans and chorizo to the bowl and toss gently to coat.
- Transfer to individual serving bowls or one larger bowl. Drop the manchego and toasted almonds over the top along with any dressing left behind in the mixing bowl.
- Serve with toasted crusty bread, endive leaves or simply with a fork.
Nutritional values are estimated and provided as a general guideline only.