Nothing says summer like a Caprese salad. This version adds white beans for extra protein and fiber, making it a more substantial and satisfying dish. It’s simple to prepare—no cooking required—so it’s perfect for hot days when you want something fresh and light without turning on the stove.
I served this as a side with grilled fish and it paired beautifully, but it also works well as a main if you want a light lunch. The recipe yields six servings as written, and can easily be scaled up or halved. It stores well in the refrigerator for a day or two, making it great for meal prep or entertaining.
White Bean Caprese Salad
Rating: 4.96 from 21 votes
Total time: 20 mins
Yield: 6 servings
Serving size: 3/4 cup
Calories per serving: 142 kcal • Protein: 8 g • Carbs: 18 g • Fat: 4.5 g • Fiber: 4 g
Summary
This White Bean Caprese Salad blends tender white beans with juicy cherry tomatoes, fresh mozzarella and basil for a bright, Mediterranean-inspired dish. A touch of garlic, a drizzle of olive oil and a squeeze of balsamic glaze finish it off. It’s a fast, nutritious option for summer lunches, potlucks, or as a side dish with grilled protein.
Ingredients
- 1 15-oz can Great Northern or white kidney beans, drained and rinsed
- 2 cups quartered cherry tomatoes
- 2 1/2 oz fresh mozzarella, cut into 1-inch cubes
- 1 garlic clove, finely minced
- 1/4 tsp kosher salt
- Freshly ground black pepper, to taste
- 10 fresh basil leaves, chopped
- 2 tsp olive oil
- 2 tsp balsamic glaze, for finishing
Instructions
- In a large bowl, combine the drained white beans, quartered cherry tomatoes, cubed mozzarella, and chopped basil.
- Add the minced garlic, kosher salt and a few grinds of freshly ground black pepper. Toss gently to combine.
- Drizzle the olive oil over the salad and toss again so everything is lightly coated.
- Finish with the balsamic glaze drizzled on top right before serving for a sweet-tangy contrast.
- Serve immediately, or chill for up to 24 hours. If making ahead, add the balsamic glaze just before serving to preserve its texture and shine.
Notes & Tips
- For best texture, use fresh mozzarella and small, firm cherry tomatoes. If using larger tomatoes, remove seeds and excess juices so the salad doesn’t become watery.
- Adjust the amount of garlic to taste—use less for a milder flavor or grate it very finely to spread its flavor evenly.
- If you prefer a lighter dressing, substitute lemon juice for some or all of the balsamic glaze and add an extra teaspoon of olive oil.
- To make this vegan, replace the mozzarella with a plant-based cheese or omit it and add extra beans or roasted vegetables for heartiness.
- This salad pairs well with grilled fish, chicken, or crusty bread and is also delicious packed for lunch.
Storage
Store leftovers covered in the refrigerator for up to 2 days. Note that the mozzarella will soften and the tomatoes may release some juice over time; a quick toss before serving refreshes the salad.
Nutrition Highlights
Each 3/4-cup serving provides approximately 142 calories with about 8 grams of protein and 4 grams of fiber, making this a light but balanced option for warm-weather meals.
Last Step:
Please leave a rating and comment after trying this recipe so others know how it turned out for you — feedback helps keep good recipes available.
Pin this to save the recipe or take a photo when you make it and share with friends — it’s a fresh, protein-packed summer salad that’s easy to prepare and naturally flavorful.
