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White Bean Caprese Salad

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Nothing says summer like a Caprese salad, and this one is made with white beans for added protein and fiber. It's EASY to make, and there's no cooking required which is a bonus during these hot summer temperatures we're having this week.

Nothing says summer like a Caprese salad, and this one is made with white beans for added protein and fiber. It’s EASY to make, and there’s no cooking required which is a bonus during these hot summer temperatures we’re having this week.

I served this as a side salad last night along with grilled fish and my husband really enjoyed it, but this would also be great as a main dish to pack for lunch if you increase the servings to 4 people. Perfect to make ahead and this can easily be halved.

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White Bean Caprese Salad

4.94 from 16 votes
Nothing says summer like a Caprese salad, and this one is made with white beans for added protein and fiber. It's EASY to make, and there's no cooking required which is a bonus during these hot summer temperatures we're having this week.
Course: Lunch, Salad
Cuisine: American
Nothing says summer like a Caprese salad, and this one is made with white beans for added protein and fiber. It's EASY to make, and there's no cooking required which is a bonus during these hot summer temperatures we're having this week.
Total: 20 minutes
Yield: 6 servings
Serving Size: 3 /4 cup


  • 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
  • 10 fresh basil leaves, chopped
  • 2 tsp olive oil
  • 2 tsp balsamic glaze


  • Combine beans, tomatoes, basil, mozzarella, garlic, salt and pepper.
  • Drizzle with olive oil and finish with balsamic glaze.

Last Step:

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Serving: 3 /4 cup, Calories: 142 kcal, Carbohydrates: 18 g, Protein: 8 g, Fat: 4.5 g, Cholesterol: 12 mg, Sodium: 127 mg, Fiber: 4 g, Sugar: 2 g


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White Bean Caprese Salad – a delicious, protein packed summer salad that is EASY to make, no cooking required!


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109 comments on “White Bean Caprese Salad”

  1. This is one of my favorite skinnytaste dishes. I think using fresh garlic is a must. It’s a great alternative to all the pasta dishes at cookouts.

  2. I’ve made this as written and it is fantastic! Tonight I plan to make it and sub cottage cheese for the mozzarella which I do not have on hand.

  3. I cannot find this glaze in a store near me and Amazon is expensive! Do you have a suggestion for an alternative or homemade option?

  4. This dish is SO good! The flavors pop! I will definitely make this again and will try it with some grilled chicken mixed in. 

  5. Love this recipe.

    When I make it again, I will most likely further season and cook the canned beans before adding to this recipe, just so they get a little more flavor and softness.

  6. Great, light, filling salad!  Just enough salt and sweetness to produce an excellent flavor.  I made this as a side to light dinner, but I would love to take this to a potluck or picnic.  So good, so easy to throw together, so healthy!  Loved it!

  7. I loved this recipe with one exception the raw garlic just thru it off and made it bitter. I micro-planed one garlic clove and it was too much. It would have been just the right thing if it had been roasted or sautéed in a little olive oil. I suggest omitting the garlic unless you cook it first.

  8. This delivered as promised – pretty and tasty! Served as a first course and I figured the girls would like it, but the guys did too, even my husband who doesn’t like ‘cold food dishes’. Thank you for the recipe.

  9. Took this to my work potluck. 
    I received multiple positive comments and a request for the recipe. 
    So that’s a thumbs up. 

  10. Just had this for lunch, it’s so good! Will also be great for lunch on the beach this summer 🙂

  11. Just made this and was very apprehensive at first because I don’t usually like beans. BUT, I actually took a 2nd portion because it was sooooo good!! I didn’t have any fresh basil so I substituted for 1 tsp dry basil and it was amazing. You’re making me like beans, which I never thought was possible! lol THANK YOU!!

  12. I made this tonight. It’s awesome! I had two servings since I had only eaten 4 points all day. So glad I saved up. YUM.

  13. I made this yesterday as part of your seven day meal plan and it was DELICIOUS. I forgot to purchase the mozzarella so that was omitted, but I think that was perfectly fine! This salad was refreshing, filling and healthy. Thanks for the recipe!

  14. Avatar photo
    Heather Grunauer

    Is there something that could be substituted for the tomatoes? Our household has an allergy

  15. I didn’t have the glaze so just used regular balsamic vinegar. I feel like it was missing something to put it over the top, and that’s probably why! But very good and look forward to eating it this week! 

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  17. Made this as a side to the Crust-less Spinach And Feta Pie and it was amazing all around. So delicious!

  18. I love this salad! And I don’t even like tomatoes, but they really mix with all the flavors. I’m going to bring it to bbqs next summer, and camping, and everywhere!

  19. Avatar photo
    Heidi Paulson

    I adore caprese salad. Using the beans gives it more heft – I could eat this as a main course very easily. Also, the balsamic glaze is so much easier than making my own balsamic reduction. This salad is a win!

  20. I can’t wait to try this Gina! Balsamic glaze is so good, such a treat! I buy it at Harris Teeter. I like this week’s meal plan (sans the spinach/dill pie :() ! Keep em coming! I read every single one even if I don’t make all the recipes! Thanks for all you do! Carla
    PS…made the baked apple spice oatmeal last week from my Christmas gift cookbook and it is GOOD!

  21. This is a light, delicious summer dish. Brought this out as an afternoon snack when family was in town. They loved it!

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  24. I just made this to go with my lunch. Instead of chips with me sandwich. Trying to eat cleaners. Thanks for the recipe. 

  25. Avatar photo
    Beth Ann Camp

    Gina.. love your recipes. I have all of your cookbooks and make meals on Saturdays for the week. They are easy, healthy, and everyone enjoys them. Wishing your more success. I frequently post your link on the weight watchers site. 

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  30. Sometimes I just use good balsamic vinegar (no glaze) and I have added avocado and fish beets!  Delicious!

  31. Absolutely delicious, but I'm afraid what is 4-6 servings to you was 2 for me! This one will be a challenge for me, portion wise.

  32. Avatar photo
    Team Botanical

    I am having this for lunch right now. No fresh mozzarella in the house, but I put it over arugula, and it is delightful!

  33. This was delicious! I used the mozzarella pearls so I didn't have to cut up the cheese. They were just the right size. Toddler didn't like the balsamic but our 8 month old ate a ton! Haha

  34. I made this last night as a side dish for dinner. I ended up eating so much I couldn't eat anything I cooked. Was amazing. Going to use the rest of the mozzarella/basil I have leftover to make another batch today. I must have shared this recipe with 15 people today.

  35. Had this for lunch today and it was amazing. If I hadn't already portioned out my serving I probably could have eaten the whole thing! I couldn't find the glaze, so I just used balsamic vinegar, and even though it looks like a small serving it has been pretty filling. Definitely making this one of my go-to summer lunches!

  36. Thought the little white circles were hearts of palm. Used that instead of the mozzarella. So good. Great recipe! Thanks!

  37. I made this today. Rather than chopping the basil, I tore it into big pieces, and used about three more big basil leaves. It was very good, but it really needs more fresh mozzarella. Caprese salad usually has a ratio of mozzarella to tomatoes of about half and half. I realize that would make this too rich to qualify as weight watchers fare; I consider it a nice side.

    I cooked the beans from scratch to be able to control the degree of doneness. Having them a little less done than canned beans adds the tiniest bit of crunch to an otherwise soft dish.

    To answer another poster, mixing the balsamic through will discolor the chunks of mozzarella. I think that is why it's zig-zagged over the top for presentation. I like it better without the balsamic. Authentic caprese has only olive oil. I think the balsamic overpowers the wonderful flavors of homegrown tomatoes, fresh mozzarella, and fresh basil.

    Thanks for another great idea, Gina!

  38. Maybe a silly question – but the notes say " if you increase the servings to 4 people.". But the serving size is 6 in the recipe. Shouldn't that be DECREASE the servings to 4 people for a main dish?

  39. I'm sorry I didn't have this recipe for my family reunion a couple of weeks ago. But I will make it for myself anyway!!!

  40. I can't wait to make this. Balsamic glaze can be made at home. Lots of google finds. This was posted today!

  41. I made this salad for lunch. It was triple delicious! Thanks so much for introducing me to Balsamic Glaze. The brand I found was Monari Federzoni and it was delicious!

  42. I've been looking for a health dish to take to my family reunion next month. This will be something I can eat, and enjoy, in place of all the junk food that will be there. Thanks so much.

    1. Avatar photo
      Skinnytaste Gina

      Caprese is tomatoes, mozzarella and balsamic. Fresh mozzarella is found in Italian delis, and often the olive bars in many supermarkets. Also if you live near a Trader Joes, they sell the small balls in a container of water.

  43. Having it for lunch right now. It seems like such a small amount for a serving. Perhaps because it is so delicious I want to eat all of it. Though the serving is satisfying for sure.

    I'm the only one in the house who eats tomatoes, so I don't have to share….so there is that. 🙂

    Thank you. xoxo

    1. Another great summer salad recipe. The glaze appears mainly to be for decoration purposes; I'm substituting balsamic vinegar which I have in abundance.

    2. Avatar photo
      Skinnytaste Gina

      I mentioned if you have this for lunch, it serves four. So a serving woul be about 1 very large cup. But sure, eat more if you wish, it's all good!

  44. Ive been making something very similar to this but using YOUR skinnytaste pesto recipe! Its so good in this. ! I love your pesto!

  45. I know the fresh mozzarella comes packed in water but I wasn't sure if all the readers know that it isn't anything like the pizza style mozzarella.

    1. I'm going to try it with Feta Cheese. Mozzarella and I don't get along.
      Salad looks really good.

  46. This type of salad is also delicious – & more substantial as a main meal – if one adds a can of drained, good-quality, olive-oil-packed tuna.

  47. Avatar photo
    Millie | Add A Little

    This looks great! I love beans and caprese so it's right up my street – I'm sure the beans add a lovely creaminess!

  48. Avatar photo

    Balsamic glaze is genius, it holds so much flavour and you can drizzle it on any savoury dish 😀 This salad looks so tasty 🙂 A brilliant vegetarian alternative, thanks! x

  49. Looks very good and good for you. For the guys could you add a few other kids of beans, or chic peas? How about a few olives both green and black . I can think of many other ways to embellish it but this basic looks very tempting.

  50. Avatar photo
    Ilene Perfetto

    Jennifer Moeller, you can make your own glaze by bringing regular balsamic vinegar to a boil, then lower heat and simmer it till reduced by about half, till it has a syrup consistency. Iit's just easier to buy it & have it all ready on hand.

    1. I have used balsamic vintager mixed with brown sugar to taste. Some like it sweeter and some not. It's really awesome. I've added avacados, grilled chicken, sautéed green peppers and onions too. So, so good.

  51. Avatar photo
    Jennifer Moeller

    Is balsamic glaze something you can make on your own from the vinegar, or do you buy it pre-made?

    1. Avatar photo
      Skinnytaste Gina

      Sorry I should add a photo. I use Delallos, but tI've seen other brands. If not you can just use regular balsamic, although it won't look as pretty.

    2. You can make it yourself by reducing- simmering balsamic vinegar on low- until it coats the back of a spoon. Don't use regular balsamic in its place, as it is not the same.

    3. Trader Joe's has a reasonably priced Balsamic Glaze that I love. I use it on watermelon, feta, cucumber and mint (or basil) salad.

    4. You could try mixing a little bit of cornstarch with a few tablespoons of water. Over medium heat warm up some balsamic vinegar add the cornstarch and stir until it thickens.

      1. I think it’s better to cook over low heat to thicken. Corn starch will change the taste.

    5. Avatar photo
      Melissa Roberts

      I am a big balsamic glaze fan!. I love it on avocado. I also use it in my tuna salad. No more mayo for me. It is a staple in my pantry now.

    6. You can buy regular balsamic, but in order to make a glaze, you reduce it so it becomes thicker and actually sticks vs. making everything watery.