Brazilian recipe
White Bean Vinaigrette with Rosemary
A refreshing and flavorful white bean vinaigrette recipe, ideal to accompany grilled dishes or be served as a nutritious salad.
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Ingredients
2 rosemary sprigs (2 tablespoons fresh leaves)
1 teaspoon salt
1 red onion
2 tins of cannellini beans (equivalent to 3 cups of cooked beans)
3 tablespoons red wine vinegar
2 tomatoes
1/4 cup extra virgin olive oil
Freshly ground black pepper to taste
1 teaspoon salt
1 red onion
2 tins of cannellini beans (equivalent to 3 cups of cooked beans)
3 tablespoons red wine vinegar
2 tomatoes
1/4 cup extra virgin olive oil
Freshly ground black pepper to taste
Where to find ingredients
Purchase beans, onions, tomatoes, olive oil, vinegar, rosemary, salt, and pepper at your local grocery store.
Preparation method
- Open the cans of beans and drain the liquid in a sieve
- Rinse the beans gently under running water to remove excess sodium and let them drain completely
- Peel the onion and slice it into thin strips of 0.5 cm
- Wash the tomatoes
- Cut the tomatoes in half 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 mixture from the skillet to a large bowl
- Add the vinegar, salt, and black pepper
- Stir in the beans and tomatoes
- Mix everything gently and serve immediately
Observations
This vinaigrette brings a sophisticated combination of textures and aromas, where rosemary infused in hot olive oil softens the onion and gives a distinct herbal touch to the white beans.
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