Bean Salad with Chorizo: Rinse and drain white beans, then pat dry with kitchen paper. Mix sliced red onion with 2 Tbsp red wine vinegar and leave for 5 mins to soak. Mix fresh parsley into the beans, then add the onions and vinegar, 3 tbsp olive oil and salt/pepper to taste, mix well. Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread. Select chorizo from deli counter for eating versus cooking variety.