Transport your taste buds to the sun-soaked fields of Italy with this vibrant and flavorful White Bean Caprese Salad. Drizzle a tangy balsamic glaze on creamy white beans, juicy cherry tomatoes, fresh basil leaves, and delicate mozzarella pearls. Serve as a light lunch, a refreshing side, or a gorgeous appetizer. Use up more canned beans by making my Baked Beans with Ground Beef for a very comforting and hearty meal
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Explore more Mediterranean flavors by making my Greek Caesar Salad or my Greek Loaded Hummus. Take advantage of bright, fresh flavors for lunch and make my favorite Asparagus Mushroom Soup!
Ingredients
Make my White Bean Caprese Salad by combining delicious fresh ingredients! Use canned beans for convenience, or you could always cook your own. Scroll down to see which ingredients I used in this recipe.
- White Kidney Beans
- Mini Bocconcini
- Cherry Tomatoes
- Fresh Thai Basil
- Flaky Salt
- Roasted Garlic Balsamic by Culina Domus (affiliate link)
See recipe card for quantities.
How to make this salad
Cut the cherry tomatoes and the mini bocconcini balls in half.
Rinsed the canned Navy beans and dry them off of any excess moisture. Place them in a large bowl.
Add the halved tomatoes, bocconcini, and thinly sliced basil.
Drizzle in the Culina Domus Roasted Garlic Balsamic (affiliate link) over the ingredients and toss gently to coat everything evenly.
Serve the White Bean Caprese Salad on its own as a side, or place it on a bed of your favorite greens (like arugula or spring mix) for a salad as a meal.
Substitutions and Variations
- Balsamic Dressing - Make a quick balsamic dressing by combining balsamic vinegar, olive oil, honey and Dijon. See recipe card for measurements.
- Tomatoes - Use any type of tomatoes you have on hand, as long as they are diced and they total to about 2 cups.
- Fresh Basil - I enjoy the peppery taste of Thai basil, but feel free to use regular sweet basil, as long as you are using fresh (that's the key)!
- Mozzarella - Use larger formats of fresh mozzarella (not the brick kind) and cut into slices or cubes if you can't find cocktail or mini bocconcini.
Storage
Make this salad in advance for lunches or to bring to a potluck, by keeping the dressing on the side. Store the prepares White Bean Caprese Salad in airtight containers (affiliate link) and place in the refrigerator for 2-3 days.
Recipe
White Bean Caprese Salad
Ingredients
- 540 ml Canned White Kidney Beans drained and rinsed
- 200 grams Mini Bocconcini drained and halved
- 2 cups Cherry Tomatoes halved
- ¼ cup Fresh Basil either Thai or Sweet
- ¼ teaspoon Salt Flakes or to taste
- 3 tablespoon Culina Domus - Roasted Garlic Balsamic (affiliate link)
Instructions
- Drain and rinse the canned white kidney beans. Dry them off to remove any excess moisture and place them in a large bow.
- Cut the cherry tomatoes and the bocconcini balls in half and add them to the bowl with the beans.
- Thinly slice the basil and add to the bowl.
- Drizzle the dressing over the ingredients and gently toss everything together to coat evenly. Sprinkle in the salt flakes and mix it in.
- Place the salad in a serving bowl and optionally sprinkle with more fresh basil.
Video
Notes
- 2 tablespoon Olive Oil
- 1 tablespoon Balsamic Vinegar
- 2 teaspoon Liquid Honey
- 1 teaspoon Dijon Mustard
- ½ teaspoon Dry Oregano or Dry Basil
- Pinch of Salt
