Bonilla de la Sierra's White Bean and Blood Sausage Salad

Ávila’s traditions and summer freshness in the heart of the Corneja Valley

Bonilla de la Sierra, one of the medieval gems of the province of Ávila, stands out for its impressive historical heritage, its cobblestone streets, and the serene landscape surrounding this ancient episcopal town. But in addition to its rich architectural heritage, the town preserves a culinary tradition deeply rooted in rural life, local produce, and recipes passed down from generation to generation.

During the summer months, when the temperatures call for lighter dishes, one of the most interesting offerings of traditional local cuisine is the white bean and blood sausage salad—a recipe that combines the essence of Castilian cuisine with the freshness of the summer season.

This dish demonstrates how ingredients traditionally associated with inland cuisine can be transformed into a balanced, flavorful dish that’s perfect for the warmest days of the year.

For centuries, legumes have been one of the cornerstones of the diet in Castile and León. In the rural regions of Ávila, white beans played a prominent role in the daily diet thanks to their nutritional value and their ability to be stored for long periods.

For its part, blood sausage is part of the province’s culinary heritage and the tradition of family pig slaughtering that shaped village life for generations.

The combination of these two ingredients gave rise to numerous traditional recipes. Over time, some of these evolved into fresher, lighter versions suited to the summer months, giving rise to dishes like this salad, which remains highly popular today.

The cuisine of Bonilla de la Sierra reflects the essence of Ávila’s gastronomy: simple ingredients, straightforward preparations, and a deep respect for local produce.

Although the province is famous for its meats, its legumes and cured meats are also an essential part of its culinary identity. The white bean and blood sausage salad offers a different way to enjoy these ingredients during the summer without losing touch with tradition.

Furthermore, it is a recipe that highlights common ingredients found in the Castilian pantry and demonstrates the versatility of traditional cuisine.

The recipe is typically made with:

• Cooked white beans

• Blood sausage from Ávila

• In-season tomatoes

• Red onion

• Red bell pepper

• Extra virgin olive oil

• Wine vinegar

• Fresh parsley

• Salt

Some variations include a hard-boiled egg or tender sprouts to add freshness to the dish.

The white beans are pre-cooked until tender and allowed to cool completely.

The blood sausage is lightly grilled or sautéed to enhance its flavor before being added to the dish in small pieces.

Next, the beans are mixed with finely chopped tomatoes, onions, and bell peppers. The mixture is dressed with extra virgin olive oil, vinegar, and fresh parsley.

The result is a complete, balanced, and very flavorful salad that combines the tenderness of the beans with the bold flavor of the blood sausage and the freshness of the vegetables.

This recipe perfectly encapsulates the culinary identity of Bonilla de la Sierra. The beans evoke the region’s agricultural tradition, while the blood sausage connects directly to rural customs and the traditional pig slaughtering rituals that were once part of life in Castilian villages.

The salad also represents the ability of traditional cuisine to adapt to the seasons without losing its authenticity.