Brazilian recipe
White bean and rosemary vinaigrette
A refreshing and flavorful white bean salad that makes for a sophisticated, protein-packed side dish or a light, nutritious meal.
0.0 / 5 by 0 Reviews
Ingredients
2 cans of white beans (equivalent to 3 cups of 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
Find canned white beans, fresh produce, and pantry staples at local supermarkets like Spar or Pick n Pay. Fresh herbs such as rosemary are typically found in the produce section.
Preparation method
- Open the cans of beans 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 thoroughly.
- Cut the tomatoes in half and discard 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 sauté for 2 minutes.
- Transfer the skillet mixture into a large mixing bowl.
- Whisk in the vinegar, salt, and black pepper.
- Add the drained beans and diced tomatoes to the dressing.
- Toss everything gently to combine and serve immediately.
Observations
This vinaigrette offers a refined balance of textures and aromas. By warming the rosemary in olive oil, you soften the bite of the red onion and infuse the white beans with a distinct, fragrant herbal note.
Ratings and comments