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    Home » Summer

    White Bean Caprese Salad

    AU$2.25 | £0.83 per serve
    By Robyn | Published: Dec 23, 2021 | Modified: Oct 11, 2022

    TO THE RECIPE
    pin for white bean caprese salad, an easy and healthy salad, showing a close up overhead shot, and a side view of the salad on a plate ready to eat

    This simple white bean caprese salad is a delicious take on the traditional Italian caprese salad. Tomatoes, basil and mozzarella are mixed with white cannellini beans to make a flavour and protein packed salad that takes less than 10 minutes to make.

    overhead photo of two plates of white bean caprese salad, with extra dressing on the side.
    Jump to:
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make this summer salad from scratch
    • FAQ
    • My recipe tips
    • Serving Ideas
    • Make ahead/storage
    • Ideas for leftover salad ingredients
    • Why not try…
    • White Bean Caprese Salad

    Why we love this recipe

    • Ready in minutes – whip this salad up in under 10 minutes.
    • Healthy and delicious.
    • Great for lunchboxes and meal prep – this white bean salad can be kept in the fridge up to 3 days.
    • A beautiful summer salad, full of fresh ingredients.

    Ingredient notes and substitutions

    • White beans – cannellini beans. You can substitute butter beans, or even chickpeas.
    • Tomatoes – for this recipe I have made the caprese salad with cherry tomatoes, although you can easily make it with regular tomatoes, sliced or cut in to chunks.
    • Basil – fresh basil leaves do make this salad, but if you don’t have any, have a look at these substitutes for basil.
    • Mozzarella – I like to use bocconcini, also known as mozzarella pearls, but you can use fresh mozzarella instead and tear it in to bitesize pieces.
    • Olive oil – a good EVOO or the best quality olive oil you can buy will transform this salad. It is the only dressing ingredient, so you want to enjoy the flavour of it.
    Ingredients for white bean caprese salad laid out in individual bowls

    How to make this summer salad from scratch

    1. Chop the tomatoes, and mix with the cannellini beans, bocconcini before drizzling over the olive oil and seasoning with salt and pepper and mixing with fresh basil.
    bowl with the ingredients for white bean caprese laid out individually, ready to be mixed and served

    FAQ

    What can I substitute for basil in caprese salad?

    Fresh oregano would be a delicious substitute for basil in caprese salad.

    Are cannellini beans the same as white beans?

    Yes they are. Cannellini is the Italian name for them, and they are also known as white kidney beans, fazolia beans or white beans.

    Should you rinse cannellini beans?

    You don’t have to rinse cannellini beans, however the liquid they are in does contain salt, so if you want to watch your salt intake, or season to taste, I’d recommend rinsing them and draining them before adding to your salad or white bean dish.

    My recipe tips

    • Use in-season tomatoes for the best flavour, and make sure they are room temperature as they will be much more flavoursome than if they are straight out of the fridge.
    • Don’t be afraid to add a reasonable amount of salt – this really helps bring out the flavour from the tomatoes.
    • Use a good olive oil – it’s the only dressing for the salad, and will help make the best caprese salad.
    overhead photo of two plates of caprese salad with cannellini beans served and ready to eat, extra fresh basil on the side

    Serving Ideas

    This cannellini bean salad is a delicious meal in itself, maybe with a slice of soft bread on the side, but it would also be a tasty addition to:

    • lunchboxes
    • barbecues
    • pot lucks/ Jacob’s join
    • picnics

    Make ahead/storage

    This salad will keep in the fridge for up to 3 days. Best eaten up to 2 days.

    Ideas for leftover salad ingredients

    • tomatoes – mix them with peppers (capsicum), onion and parsley in this refreshing Turkish pepper salad, Ezme, or make a mango salsa, or Turkish bulgar salad with mint and parsley.
    • basil – pesto, sprinkle over homemade pizza or Italian tomato pasta
    • mozzarella – make a simple pizza with homemade pizza dough, or this refreshing watermelon salad

    Why not try…

    You may also like these other family friendly bean recipes:

    • Easy Gigantes Plaki (Greek Baked Beans)
    • Cauliflower and Chickpea Curry
    • Easy Chickpea Tomato Curry (Chana Masala)
    • Mexican Bean Chilli
    close up overhead photo of white bean caprese salad on a plate with a fork ready to eat

    White Bean Caprese Salad

    Author: Robyn

    This healthy white bean caprese salad with tomatoes, basil and cannellini beans is fresh and delicious, and perfect in lunchboxes
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course antipasto, Lunch, Side Dish
    Cuisine Italian, modern italian
    Servings 4 people
    Calories 227 kcal

    Ingredients
      

    • 420g (14oz) Tin/can cannellini beans ($1.70 / £0.60)
    • 250g (8oz) cherry tomatoes ($3.90 / £0.62)
    • 125g (4oz) cherry bocconcini (mozzarella pearls) ($2.25 / £1.75)
    • ¼ bunch ¼ c fresh basil ($0.80 / £0.15)
    • 2 tablespoons EVOO ($0.32/ £0.16)
    • ½ teaspoon sea salt, or kosher salt ($0.01 / £0.01)
    • fresh black pepper ($0.02 / £0.01)

    Instructions
     

    • Make sure your mozzarella and tomatoes are at room temperature before you begin.
    • Chop the tomatoes into halves or quarters and mix with the cannellini beans and bocconcini.
    • Drizzle over the olive oil, sprinkle in the fresh basil and season with salt and black pepper.

    Notes

    Estimated costs: Australia $9.00. Per serve = $2.25
    UK £3.30. Per serve = £0.83
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    serves 4 as a side, 2 as a lunch/lunchbox
    White beans – cannellini beans. You can substitute butter beans, or even chickpeas.
    Tomatoes – for this recipe I have made the caprese salad with cherry tomatoes, although you can easily make it with regular tomatoes, sliced or cut in to chunks. Fresh tomatoes are the key to maximum flavour!
    Basil – fresh basil leaves are a must for this salad!
    Mozzarella – I like to use bocconcini, also known as mozzarella pearls, but you can use fresh mozzarella instead and tear it in to bitesize pieces.
    Olive oil – a good EVOO or the best quality olive oil you can buy will transform this salad. It is the only dressing ingredient, so you want to enjoy the flavour of it.
    Be liberal with the salt – this really brings out the flavour of the tomatoes

    Nutrition

    Calories: 227kcalCarbohydrates: 19gProtein: 12gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 11mgSodium: 546mgPotassium: 141mgFiber: 5gSugar: 2gVitamin A: 385IUVitamin C: 15mgCalcium: 184mgIron: 3mg
    Keyword antipasto, caprese salad, healthy salad, white beans

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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