Tomato White Bean Salad
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.
Servings: 4
Calories: 240kcal
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!
Notes
You can sub the white beans with chickpeas.
If you're using plain mozzarella (not marinated), I suggest adding a drizzle of olive oil.
Store in an airtight container in the refrigerator for up to 3 days. For the best texture, wait to add the basil and balsamic glaze until just before serving.
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 24g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 116mg | Potassium: 523mg | Fiber: 7g | Sugar: 4g