Brazilian recipe
White Bean and Rosemary Vinaigrette
A refreshing and flavoursome white bean vinaigrette, perfect as a nutritious side salad or a vibrant accompaniment to grilled dishes.
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Ingredients
2 cans of 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 sprigs fresh rosemary (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 sprigs fresh rosemary (2 tablespoons fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find these staples at major supermarkets like Countdown, New World, or Pak'nSave. Look for white cannellini or butter beans in the canned goods aisle. If you prefer dried beans, they are widely available in the wholefoods section, though you will need to soak and boil them beforehand.
Preparation method
- Open the cans of beans and drain the liquid using a colander.
- Rinse the beans gently under cold running water to remove excess sodium and set aside to drain completely.
- Peel the onion and slice into thin 0.5 cm strips.
- Wash the tomatoes thoroughly.
- Cut the tomatoes in half and scoop out the seeds.
- Dice the tomato halves into 0.5 cm cubes.
- Strip the leaves from the rosemary sprigs.
- Place the olive oil, sliced onion, and rosemary leaves into a large frying pan while still off the heat.
- Place the pan over medium heat and warm the mixture for 2 minutes.
- Transfer the contents of the pan into a large mixing bowl.
- Whisk in the vinegar, salt, and black pepper.
- Gently fold in the white beans and diced tomatoes.
- Toss everything together delicately and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromas. By infusing the rosemary in warm olive oil, the red onion becomes mellow, adding a distinctive herbal note that complements the creaminess of the white beans.
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