This Tomato White Bean Salad is a fresh, hearty twist on a classic Caprese Salad, packed with creamy white beans, juicy tomatoes, and mozzarella pearls for a satisfying dish. Tossed with fragrant basil, a touch of red onion, and a drizzle of balsamic glaze, it’s the perfect no-cook side for warm days and easy meals.
Elevated Caprese Bean Salad
I love when a no-recipe, recipe happens. This white bean salad recipe isn’t anything crazy, but having direction is helpful. I’m back at it again with the bean salads and what better way than to ‘fancy up’ the classic caprese salad than with a few enhancements!
Adding white beans gives it a little extra protein and makes the easy salad feel more like a full meal. The salty-sweet cherry tomatoes, creamy mozzarella, and punchy balsamic glaze make every bite of this cherry tomato white bean salad super flavorful.
I like to use marinated mozzarella pearls if I have them on hand—they bring even more herby goodness. This tomato salad is perfect for BBQs, meal prep, or when you need something fresh but filling in under 10 minutes.
Want to try more of my dense bean salads? Also check out this Cannellini Bean Salad, Pizza Bean Salad, my Black Bean Couscous Salad or this Chickpea Chopped Salad, which I’m sure you’ll love, too!
Recipe Ingredients
- Beans – I used one can of cannellini beans. If you’re a texture person, I would maybe recommend using garbanzo beans instead as they’re a bit firmer and crunchier.
- Flavor Bomb Cherry Tomatoes – Regular grape tomatoes or juicy cherry tomatoes both work as well. Consider also adding some sun-dried tomatoes for extra flavor.
- Mozzarella Pearls – I like to use the marinated ones. If you’re using plain, I suggest a drizzle of good-quality extra virgin olive oil to serve as salad dressing.
- Fresh Basil – To mimic a caprese salad.
- Red Onion – For some bite. Leave out if you prefer
- Balsamic Glaze – Will act as the dressing in this bean salad.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you have fresh herbs on hand, add ‘em! This recipe works great with additional basil, parsley, mint, or chives.
- If you want a more veggie forward salad, add fresh cucumber, bell peppers or even beets.
- Add a crunch if you’re feeling fancy. Toasted pine nuts, crushed croutons, or even crispy prosciutto bits can add a delicious contrast to the creamy beans and soft mozzarella.
How to Make This Recipe
1. Prep the ingredients: half & quarter cherry tomatoes (add a pinch of salt to them to remove moisture), drain/rinse/dry the beans, slice the mozzarella pearls in half, julienne the fresh basil and finely dice the onion.
2. Add all of the ingredients other than the balsamic glaze to a large bowl and toss together. Drizzle balsamic glaze on just before serving. Season with salt and pepper to taste & enjoy!
PRO TIPS
Salt the tomatoes prior to adding them to the salad! A light sprinkle of salt on your chopped tomatoes draws out their juices and intensifies their flavor—plus, it helps season the whole dish without overpowering it. This also helps the salad from getting soggy if you’re planning to store it.
Recipe FAQs
Place the bean salad it in an airtight container in the refrigerator for up to 3 days. For the best texture, you can wait to add the basil and balsamic glaze until just before serving, as the herbs may wilt and the glaze can make the salad soggy over time.
Both fall under the umbrella of white beans and can usually be used interchangeably in recipes, depending on texture preference. Cannellini have a slightly firmer texture, are nuttier, Italian-style; whereas Great Northern are softer, milder, and more absorbent. And if you’re wondering about navy beans, they’re another type of white bean, slightly smaller and creamier than great northern beans.
This salad can be served cold or at room temperature. So if you’re tossing with garden tomatoes, basil from your garden and canned beans, you can choose to serve right away or chill the salad if you prefer. I do not suggest heating this salad as the tomatoes will get soggy and cheese will melt.
Serving suggestions
There are so many ways to serve this simple salad recipe. Fill up a pita with your tossed salad or scoop it up with toasted crusty bread
If you prefer more of a lettuce based salad, serve over a bed of arugula or romaine.
It makes for a great side dish, light lunch, or even main meal salad for the summer months with a protein on top like this Ninja Foodi Grilled Chicken or a simple fish like this Steelhead Trout.
More Recipes You’ll Love
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating and comment in the recipe card below. Thanks for visiting!
Tomato White Bean Salad
Equipment
- knife & cutting board
- Mixing Bowl
- measuring cups / spoons
- large spoon
Ingredients
- 1 can cannellini beans, 15oz
- 12 oz flavor bomb cherry tomatoes, quartered
- 6 oz marinated mozzarella pearls, halved
- 1/4 cup basil, finely diced
- 2 tbsp red onion, finely diced
- 2 tbsp balsamic glaze
- Salt & Pepper
Instructions
- Prep the ingredients: half & quarter cherry tomatoes (add a pinch of salt to them to remove moisture), drain/rinse/dry the beans, use kitchen sheers to cut the mozzarella pearls in half (or bite sized to your liking), julianne the fresh basil (see tip below!) and finely dice the onion.
- Add all of the ingredients other than the balsamic glaze to a large bowl and toss together.
- Drizzle balsamic glaze. Season with salt and pepper to taste & enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find Tomato White Bean Salad calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
made this for meal prep and ate with cottage cheese for lunch! Delicious.
my new fav version of caprese salad