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$12 FLAT RATE or FREE SHIPPING AT $99+
(after discounts, before tax – continental U.S. only, excludes Alaska & Hawaii)
July 30, 2026 1 min read
A fresh, no-cook summer salad with cannellini beans, tomatoes, mozzarella, basil, oregano, and Meyer Lemon Olive Oil. It’s light, easy, and perfect when it’s too hot to turn on the stove.
Rated 5.0 stars by 1 users
Salad
American
6
10 minutes
175
Too hot to cook? This fresh Caprese Bean Salad comes together in about 10 minutes with tomatoes, mozzarella, white beans, fresh herbs, and Meyer Lemon Olive Oil.
Author:Olive & Basket
1 (19 oz.) can cannellini beans, drained
2 cups cherry tomatoes, halved
1 cup fresh mozzarella, chopped into bite-sized pieces
1 cup fresh basil leaves, torn
3 tablespoons Meyer Lemon Olive Oil
Salt and freshly ground black pepper, to taste
Traditional Balsamic Reduction Vinegar, for drizzling
Add the cannellini beans, tomatoes, mozzarella, and basil to a large bowl.
Season with salt and pepper. Drizzle with the Meyer Lemon Olive Oil and gently toss.
Finish with a generous drizzle of Traditional Balsamic Reduction and a little extra fresh basil.
Serve immediately or chill until ready to serve.
Rinse and drain the cannellini beans well so the salad doesn’t get watery.
Cut the mozzarella into bite-sized pieces, about the same size as the tomatoes.
You can make this a few hours ahead and keep it refrigerated.
Add the Traditional Balsamic Reduction just before serving.
Serve cold or at room temperature. And yes, a little crusty bread alongside is always a good idea.
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