Caprese White Bean Salad

This caprese salad is so simple and refreshing, it’s going to be a staple at my table this summer! We’re adding more protein than your traditional caprese thanks to the white beans. Supplement with even more protein-chicken breast and salmon would be delicious as a pairing.

Caprese White Bean Salad Ingredient Notes

Cannellini or Butter Beans: These creamy white beans add a hearty texture and plant-based protein, making the salad more filling than a traditional caprese. They absorb the pesto dressing well, carrying flavor in every bite. Their mild taste balances the sharper acidity from the lemon and vinegar. They’re also high in fiber, supporting digestion and satiety.

Cherry Tomatoes: Juicy and sweet, cherry tomatoes bring brightness and a burst of color to the dish. Halved for easy eating, they contrast beautifully with the creamy beans and cheese. Their acidity enhances the pesto while making the salad refreshing. Using ripe, fresh tomatoes is key for the best flavor.

Fresh Mozzarella: Soft and milky, mozzarella adds richness and cools the sharper flavors in the salad. Diced into small pieces, it blends evenly with the other ingredients instead of overpowering. It brings that classic caprese element to the dish while also adding calcium. Its creaminess plays especially well with the tangy lemon-pesto dressing.

Pesto: Basil pesto is the base of the dressing and delivers bold, herbaceous flavor with minimal effort. It clings to the beans and cheese, tying everything together. Thinned slightly with lemon juice and vinegar, it gets a zesty lift that keeps the salad from feeling too heavy. A drizzle of balsamic glaze at the end deepens the flavor profile even more.

Caprese White Bean Salad

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

Adjust servings

+

–

4

servings

Prep time

15

minutes

Cooking time

0

minutes

This caprese salad is so simple and refreshing, it’s going to be a staple at my table this summer! We’re adding more protein than your traditional caprese thanks to the white beans. Supplement with even more protein-chicken breast and salmon would be delicious as a pairing.

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Ingredients

• Pesto Dressing

• 1/4 cup basil pesto

• 2 tablespoons red wine vinegar

• juice of 1 lemon

• kosher salt, to taste

• Bean Salad

• two 15-ounce cans cannellini or butter beans, drained and rinsed

• 1 packed cup fresh basil leaves, roughly chopped

• 1 pint cherry tomatoes, halved (about 1 1/2 cups)

• 8 ounces fresh mozzarella cheese, diced

• optional: balsamic glaze for topping

Directions

• Add the pesto, red wine vinegar, and lemon juice to a small bowl or jar. Whisk or shake vigorously for 15 to 30 seconds, until combined. If needed, add warm water 1 tablespoon at a time to thin the dressing (depending on the thickness of your pesto). Salt to taste.
• Add the beans, basil, cherry tomatoes, and mozzarella to a large bowl. Pour the dressing over the salad and toss gently to combine.
• Serve immediately or refrigerate in a sealed container for up to 4 days. Top with a drizzle of balsamic glaze, if desired.

Notes

• Storage: Refrigerate in a sealed container for up to 4 days.
• Pesto: You can make your own if you have a favorite recipe, or get pre-made.
• Nut-free: You or someone else can’t have nuts? No problem. There are plenty of nut-free pestos on the market that taste just as good!

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