Salade Toulousaine

Preparation info

  • Serves


    • Difficulty


    • Ready in

      55 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This salad can be served hot or cold, but I prefer it just warm, to give the rich flavours a greater intensity.


  • 4 Toulouse sausages
  • a little olive oil, for frying
  • 250 g chickpeas, prepared
  • 250 g haricot beans, prepared
  • 2 tbsp white wine vinegar
  • 4 tbsp olive oil
  • 1 tbsp seed mustard
  • 4 sage leaves, chopped
  • 3 tomatoes, peeled and deseeded
  • sea salt
  • freshly ground black pepper


    Fry the sausages in a little olive oil in a pan for about 15-20 minutes, until golden. Remove and keep warm. Place the chickpeas and haricot beans in the sausage pan, then add the vinegar, olive oil, seed mustard and sage. Cook on a medium heat for 5 minutes, stirring continuously, then remove from the heat. Chop the tomatoes, add to the beans, season, mix well and place in a bowl. Slice the sausages and stir into the salad. Serve hot or cold.