White Bean Caprese Salad

By Colu Henry

Updated September 2, 2025

  • Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
10 minutes
Rating
5(4,653)
Comments
Read comments

Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It’s a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it’s too hot to turn on the oven. If you’re so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto — or all three — would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 to 4 servings

  • 1 (14-ounce) can white beans, such as cannellini, rinsed

  • 5 ounces cherry or grape tomatoes, halved

  • 5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces

  • ¼ cup loosely packed basil leaves, torn if large

  • 2 tablespoons olive oil, plus more as needed

  • Kosher salt and black pepper

  • 2 teaspoons good-quality balsamic vinegar, plus more as needed

  • Flaky salt

Ingredient Substitution Guide
Nutritional analysis per serving (2 to 4 servings)

24 grams carbs; 28 milligrams cholesterol; 289 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 15 grams fat; 5 grams fiber; 512 milligrams sodium; 15 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.

  2. Step 2

    Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.

  3. Step 3

    Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
4,653 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Millie

Added in a smattering of red onion and parsley because I had. Absolutely incredible - don’t be afraid to let the salad sit for five mins before eating to let the flavors marry!

Marlena

Great recipe. Substitute a can of drained tuna for the mozzarella for a quick lunch or light dinner.

Curt

Every chef and home cook thinks they can improve the Caprese salad by adding one ingredient to it. They cannot. Adding beans to a Caprese salad does not make a better Caprese salad. However, adding Caprese salad to white beans does make white beans better! This is a hearty non-fussy addition to any picnic table. I loved it.

Grit

Made with red wine vinegar and marinated the beans ahead of time, very good

hmmm

The next time I make this (and I will!), I will up the ratio of tomatoes to the rest.

Sima

I brought this to a July 4th BBQ party and it was loved by all. I changed nothing, but I used an incredibly fine (and expensive) balsamic vinegar and also a great olive oil. The small mozzarella balls I bought were the best available and I fresh cut the basil from my garden. With really good ingredients, nothing needs to be changed. (Cooking your own beans instead of using canned also improves the texture and flavor.)

Private comments are only visible to you.

Recipe Tags

or to save this recipe.