Brazilian recipe
White Bean Vinaigrette with Rosemary (Vinagrete de feijão branco com alecrim)
A fresh, flavorful white bean vinaigrette that works well alongside grilled dishes or as a nourishing salad on its own.
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Ingredients
2 cans white beans (equivalent to 3 cups cooked beans)
1 red onion
2 tomatoes
1/4 cup 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 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
Look for white beans, red onions, tomatoes, olive oil, red wine vinegar, rosemary, salt, and black pepper in the canned goods aisle, produce section, oil and vinegar shelf, and spice section at supermarkets or local open-air markets. If fresh rosemary is hard to find, substitute a small amount of dried rosemary.
Preparation method
- Open the cans of beans and drain the liquid in a sieve
- Gently rinse the beans under running water to remove excess sodium and let them drain completely
- Peel the onion and slice into 0.5 cm thin strips
- Wash the tomatoes
- Cut the tomatoes in half and remove the seeds
- Chop the tomato halves into 0.5 cm cubes
- Strip the leaves from the rosemary sprigs
- In a large skillet off the heat, add the olive oil, sliced onion, and rosemary leaves
- Place the skillet over medium heat and warm for 2 minutes
- Transfer the mixture from the skillet to a large bowl
- Add the vinegar, salt, and black pepper
- Fold the beans and tomatoes into the dressing
- Mix everything gently and serve immediately
Observations
This vinaigrette brings together a refined mix of textures and aromas, with rosemary infused into warm olive oil softening the onion and giving the white beans a bold herbal note.
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