Brazilian recipe
White bean vinaigrette with rosemary (Vinagrete de feijão branco com alecrim)
A refreshing and flavorful white bean salad that pairs perfectly with grilled dishes or shines as a nutritious stand-alone 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 olive oil
3 tablespoons red wine vinegar
2 sprigs of rosemary (2 tablespoons of 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 sprigs of rosemary (2 tablespoons of fresh leaves)
1 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find canned white beans, fresh rosemary, and produce like red onions and tomatoes at local markets or general food stores in Port Vila. If you cannot find red onion, a white or yellow onion is a suitable substitute, though the flavor will be milder.
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 leave to drain completely.
- Peel the onion and slice it into thin 0.5 cm strips.
- Clean the tomatoes.
- Cut the tomatoes in half and remove the seeds.
- Dice the tomato halves into 0.5 cm cubes.
- Strip the rosemary leaves from the 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 mixture from the skillet to a large bowl.
- Add the vinegar, salt, and black pepper.
- Fold in the beans and the diced tomatoes.
- Toss everything gently and serve immediately.
Observations
This vinaigrette brings a sophisticated blend of textures and aromas, where rosemary infused in warm olive oil mellows the red onion and imparts a distinctive herbal note to the creamy white beans.
Ratings and comments