Brazilian recipe
White Bean Vinaigrette with Rosemary
A bright and refreshing white bean salad that balances earthy legumes with a fragrant, warm rosemary oil infusion.
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Ingredients
2 cans white beans (equivalent to 3 cups cooked beans)
1 red onion
2 tomatoes
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 rosemary sprigs (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
1 red onion
2 tomatoes
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 rosemary sprigs (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find canned white beans, fresh rosemary, and produce in the canned goods and fresh vegetables sections of local grocery stores or convenience markets.
Preparation method
- Open the bean cans and drain the liquid using a colander.
- Rinse the beans gently under cold running water to remove excess sodium and let them drain thoroughly.
- Peel the red onion and slice it into thin, 0.5 cm strips.
- Wash the tomatoes thoroughly.
- Halve the tomatoes and remove the seeds.
- Dice the tomato halves into 0.5 cm cubes.
- Strip the leaves from the rosemary sprigs.
- In a large skillet off the heat, combine the olive oil, sliced onion, and rosemary leaves.
- Place the skillet over medium heat and warm for 2 minutes to infuse.
- Transfer the skillet mixture into a large mixing bowl.
- Add the red wine vinegar, salt, and black pepper to the bowl.
- Gently fold in the drained beans and diced tomatoes.
- Toss everything together delicately and serve immediately.
Observations
This salad offers a sophisticated interplay of textures and aromatics. By briefly warming the rosemary in olive oil, you temper the bite of the red onion while infusing the white beans with a deep, woodsy herbal essence that pairs perfectly with grilled meats or as a standalone nutrient-dense dish.
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