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Tomato paste vinaigrette for bean salad in a small jar beside lightly dressed white beans.
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Tomato Paste Vinaigrette for Bean Salad

Tomato paste vinaigrette for bean salad gives plain canned beans a savory red dressing using a small amount of a pantry ingredient. The paste is whisked with vinegar and water before the oil goes in, which helps prevent dense tomato streaks. Dijon, dried oregano, and a little garlic powder finish the dressing without needing a blender or a long ingredient list.
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Prep Time 5 minutes
Cook Time 0 minutes
Rest in the refrigerator 10 minutes
Total Time 15 minutes
Servings: 0.5 cup (about 125 ml; enough to start dressing 4 cups of beans)
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons plain tomato paste, about 32 g
  • 2 tablespoons red wine vinegar
  • 1 tablespoon water, plus 1 teaspoon at a time only if needed to loosen
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon fine salt, using less if the beans or paste are already salty
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil

Equipment

  • Small bowl
  • whisk
  • Measuring spoons
  • jar or covered container for storage
  • Flexible spatula

Method
 

Instructions
  1. Loosen the paste. Put the tomato paste in the bowl. Add the vinegar a little at a time, whisking until the mixture has no dense streaks. Whisk in the tablespoon of water. Scrape the bottom and sides so no paste remains stuck below the liquid.
  2. Add the seasonings. Whisk in the Dijon, oregano, garlic powder, salt, and pepper. If the tomato paste is concentrated or particularly firm, work the mixture with the whisk until evenly combined before moving on.
  3. Whisk in the oil. Add the olive oil in two or three additions, whisking after each. The dressing should become evenly red and lightly thick, with a pourable consistency. It does not need to be perfectly uniform forever; a little separation during storage is manageable.
  4. Let the herbs moisten. Cover and refrigerate for 10 minutes. Stir again. If too thick to drizzle from a spoon, add water 1 teaspoon at a time, usually no more than 1–2 teaspoons, whisking after each addition.
  5. Taste on a bean. Coat a plain cooked bean or a small spoonful of the intended salad. Adjust salt only after tasting the dressing with the food it will season. A dressing tasted alone can seem stronger than the finished bowl.
  6. Use or store. Toss with drained, cooked beans using the amounts in the guide. Refrigerate the unused dressing promptly in a covered container and stir before the next use.

Notes

  • Paste: Use plain tomato paste, not tomato sauce. Loosen it with vinegar and water before whisking in the oil.
  • Bean ratio: Start with 2 tablespoons dressing per cup of drained, fully cooked beans. Rest in the refrigerator, then add more only if needed. The full batch makes about 1/2 cup.
  • Texture: Stir before using. Add extra water by the teaspoon if needed; taste the dressing on a bean before adjusting salt.
  • Storage: Refrigerate covered at 40°F (4°C) or below and use within 3–4 days. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Use an earlier deadline when any salad ingredient was already a leftover. See USDA leftover guidance.