Sofrito Bean Salad
A vibrant and refreshing Sofrito Bean Salad with Domestic Gourmet Annatto Oil. A Latin-inspired summer recipe that's ready in 20 minutes!
Equipo
- Small Frying Pan
- Mixing spoon
- Mixing bowl
- Chef's Knife
- Cutting board
- Measuring spoons
Ingredientes
For the Salad:
- 1 15 oz can small red beans, rinsed and drained can be substituted with red kidney beans
- 1 15 oz can small white beans, rinsed and drained can be substituted with cannellini beans
- ½ pint cherry tomatoes, halved
- ¼ cup fresh cilantro, chopped
For the Sofrito Dressing:
- 3 tbsp Domestic Gourmet Annatto Oil
- 2 tbsp sofrito (store-bought or homemade)
- 2 tbsp sour orange juice can be substituted with lemon or lime juice
- salt & pepper to taste
Elaboración paso a paso
- In a small frying pan over medium heat, warm Annatto Oil. Add sofrito, salt and pepper, and sauté for 2–3 minutes until fragrant and softened. Remove from the heat and stir in the sour orange juice.
- Taste the sofrito and add more citrus or salt to taste.Set aside.
- Combine the red beans, cannellini beans, tomatoes, and cilantro in a mixing bowl.
- Pour the sofrito dressing over the salad and toss gently. Season with salt and pepper to taste.
Pro Tip:
- This dish is better when it's made a day ahead. It gives it time to marinate and for the flavors to marry.
- The choice of beans is up to you. You can choose whichever beans you prefer.
- For an additional protein source, try tossing these Sofrito beans in a pasta dish, like the Caprese Pasta Salad with Sofrito Vinaigrette.
Notas
Notes on how to include your child(ren): Strengthen fine motor skills, hand-eye coordination, and sensory awareness by having your little chef(s) rinse the beans and cherry tomatoes under cool water and tear the herbs into tiny pieces with their hands.
Have your little chef(s) measure and pour the ingredients into the mixing bowl. Measuring and sequencing steps in the recipe introduces early math and organizational skills in a fun, hands-on way.
Your older chef(s) can do more independent tasks, like sautéing the sofrito and preparing the vinaigrette. They’ll practice timing and flavor-building techniques—laying a strong foundation for confident, creative cooking.