Brazilian recipe
White bean vinaigrette with rosemary (Vinagrete de feijão branco com alecrim)
A refreshing and flavorful white bean vinaigrette, ideal as a side for grilled dishes or as a nutritious stand-alone salad.
0.0 / 5 by 0 Reviews
Ingredients
2 cans of white beans (equivalent to 3 cups of cooked grains)
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
You can find fresh produce like tomatoes, onions, and rosemary at local markets or supermarkets. Canned white beans are widely available in the canned goods aisle of any local grocery store. For the best flavor, use high-quality extra virgin olive oil.
Preparation method
- Open the bean cans and drain the liquid into a colander.
- Rinse the beans gently under running water to remove excess sodium and let them drain thoroughly.
- Peel the onion and slice it into 0.5 cm thin strips.
- Wash the tomatoes.
- 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.
- Transfer the skillet mixture into a large mixing bowl.
- Add the vinegar, salt, and black pepper.
- Incorporate the beans and diced tomatoes into the dressing.
- Toss everything gently and serve immediately.
Observations
This vinaigrette offers a sophisticated blend of textures and aromas, where rosemary infused in warm olive oil mellows the red onion and imparts a distinct herbal note to the creamy white beans.
Ratings and comments