Caprese White Bean Salad


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white beans, tomatoes, basil and mozzarella in a white bowl

Caprese White Bean Salad takes classic caprese salad with mozzarella, tomatoes and basil and makes a light, healthy meal with the addition of white beans.

What’s your restaurant menu kryptonite?  If an Italian restaurant has gnocchi, I won’t even consider anything else.  Frank and I can’t go out for tapas without ordering patatas bravas (fried potatoes with spicy tomato sauce).  And then there’s a good Caprese salad with great tomatoes, mozzarella, and fresh basil. This time of year, when tomatoes are sweet, I can’t pass it up.

drizzling balsamic over white bean salad

This version of a Caprese salad started out pretty classic, but white beans (I used cannellini) transformed it into something that held up all on its own.  The white beans add a creamy, hearty element that was so simple, but really irresistible. We brought this as a side dish to a barbecue over the weekend, but leftovers made great lunches.  Served over lettuce with Sweet Basil Vinaigrette, it’s late summer in a bowl.

caprese Salad in a white bowl with a wooden spoon

It’s also a constant temptation from inside my refrigerator.  I can’t open the door without grabbing a bite or two…

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Caprese White Bean Salad

A classic caprese salad with mozzarella, tomatoes and basil makes a light, healthy meal or satisfying side dish with the addition of white beans.
Prep: 15 minutes
Total: 15 minutes
Servings: 6


  • Large Bowl


  • 1 pint Cherry Tomatoes, halved
  • 8 oz Fresh Mozzarella Pearls (or use fresh mozzarella, chopped)
  • 1 15 oz can Cannellini Beans, rinsed and drained
  • 1 Tbsp Olive Oil
  • 20 leaves Fresh Basil, thinly sliced
  • 1 Tbsp Balsamic Vinegar


  • Toss the tomatoes, mozzarella and beans in olive oil. Season with salt and pepper and refrigerate until ready to serve (I like to refrigerate this for a couple hours if possible since the salt will cause the tomatoes to release some juice and flavor the whole dish). Just before serving, sprinkle the basil over the top and drizzle with balsamic vinegar.


Serving: 1g | Calories: 151kcal | Carbohydrates: 5g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 247mg | Potassium: 209mg | Fiber: 1g | Sugar: 3g | Vitamin A: 729IU | Vitamin C: 18mg | Calcium: 203mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $7.00
Calories: 151
Keyword: caprese, Entree Salad
Like this? Leave a comment below!Jump to Comments

We may have discovered Clara and Molly’s restaurant kryptonite last night at my grandma’s house.  Here’s Clara hiding all evidence of a giant slice of Boston Cream Pie.

Clara 16 Months

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About Jess Smith

Jess is the recipe creator and photographer at She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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  1. This caprese salad has pretty much all of my favorite things – mozzarella (check), fresh tomatoes (check), and white beans (check)! It looks so fresh and full of flavor! To answer your question, my restaurant menu kryptonite: guacamole. Basically my friends can predict what I’m going to order…

  2. I love the opening comment talking about your restaurant kryptonite. Well written. The Salad looks and sounds delicious. A big plus is the lack of complicated ingredients. A winner!