Brazilian recipe
White Bean Vinaigrette with Rosemary
A refreshing and flavorful white bean salad that makes a perfect nutritious side dish or a vibrant accompaniment to grilled meats.
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Ingredients
2 cans of white beans (equivalent to 3 cups of cooked grains)
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 cracked 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 cracked black pepper to taste
Where to find ingredients
Find canned white beans in the tinned pulses aisle of local supermarkets. Fresh rosemary and produce are best sourced from local greengrocers or the fresh produce section. Red wine vinegar can be found in the pantry or condiments section.
Preparation method
- Open the cans of white beans and drain the liquid through a sieve.
- Rinse the beans gently under running water to remove excess sodium and leave them to drain completely.
- Peel the onion and slice it into thin 0.5 cm strips.
- Wash the tomatoes thoroughly.
- Cut the tomatoes in half and remove the seeds.
- Chop the tomato halves into 0.5 cm cubes.
- Strip the leaves off the rosemary sprigs.
- In a large frying pan off the heat, combine the olive oil, sliced onion, and rosemary leaves.
- Place the pan over medium heat and warm for 2 minutes.
- Transfer the mixture from the pan to a large mixing bowl.
- Stir in the red wine vinegar, salt, and black pepper.
- Gently fold in the beans and the chopped tomatoes.
- Toss everything together delicately and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromas. The rosemary, infused into warm olive oil, gently softens the red onion while imparting a distinct herbal note that elevates the creaminess of the white beans.
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