White Bean and Chorizo Salad

It's another warm day here--and for other reasons, I haven't had much of an appetite lately; nothing was going to hit the spot like another chilled salad. Since I was introduced to the chorizo-based confection, my life has never been the same. Here's a modification of an old Food & Wine recipe.

Ingredients:

• 1 can of cannellini beans
• 3 oz of finely diced chorizo
• 1/2 small onion, finely chopped
• 1/4c. bell pepper, finely chopped
• 1/4c. flat-leaf parsley, finely chopped
• 1/4 t. dried oregano
• 1/8 t. cumin seeds
• 1/2 spicy red pepper, chopped (for a little extra spice)
• 1/4c. e.v.o.o. (or less)
• 1 T. red wine vinegar
• 1T. balsamic vinegar
• Salt and pepper to taste
• Fresh spinach
• 1 radish, thinly sliced
• A few black olives

1. Combine all the ingredients except for the olives, radish and spinach. Refrigerate for half an hour.
2. Spread out your spinach greens, add on a scoop of the bean salad and garnish with the olives and radishes.