Make this bold and refreshing Sofrito Bean Salad with Domestic Gourmet Annatto Oil. A Latin-inspired summer recipe that’s ready in 20 minutes!
This salad takes the familiar comfort of beans and transforms them with the magic of sofrito — a savory, aromatic blend of peppers, onions, garlic, and herbs sautéed lovingly in our signature Domestic Gourmet Annatto Oil. Finished with a splash of sour orange juice, it’s a dish that’s bright, vibrant, and full of life — just like the kitchens and communities that inspired it.
The Inspiration Behind the Dish
I wanted a recipe that would be easy enough for a weeknight, beautiful enough for a tasting table, and full of flavor without relying on heavy ingredients. I created the Sofrito Bean Salad to honor the Latin flavors I grew up loving while offering a clean, modern approach.
By combining two types of beans with fresh cherry tomatoes, bright herbs, and a warm sofrito vinaigrette, this dish is both nourishing and lively. Every bite balances earthiness, citrus, and the unmistakable warmth of annatto oil.
Try It!
The Sofrito Bean Salad is a simple, joyful way to bring vibrant, Latin flavors into your everyday meals. It proves you can turn tradition into something fresh and exciting with a few beautiful ingredients. Try tossing these Sofrito beans in a pasta dish, like the Caprese Pasta Salad with Sofrito Vinaigrette, for an additional protein source.
iBuen provecho!
Sofrito Bean Salad
Ingredients
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
Instructions
- 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.
Notes
Nutrition
Please let me know how it turned out for you! Leave a comment below, tag @domesticgourmetfoods on Instagram, and hashtag #cookwithdomesticgourmet.
About the Author: Ciji Castro
Ciji Castro is the CEO and Executive Chef behind Domestic Gourmet, a premium food and lifestyle brand rooted in honoring ancestral cooking and Latin traditions. With a deep love for bold, heritage-inspired flavors and clean ingredients, Ciji leads the vision and culinary direction of Domestic Gourmet’s product line.
Her flagship product, 🌿 Domestic Gourmet Organic Annatto Oil (Aceite de Achiote), brings vibrant color and flavor to every dish—celebrating the flavors of her Cuban and Puerto Rican roots while meeting the standards of today’s health-conscious kitchens.
Through Domestic Gourmet, Ciji is on a mission to share the richness of cultural cooking with a modern and convenient twist—one thoughtfully crafted product at a time.
Follow along at @domesticgourmet for recipes, cooking tips, and more.
