Caprese Bean Salad
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.
Caprese Bean Salad
Olive & Basket
6
10 minutes
175
American
Salad
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.
Ingredients
- 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
Directions
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.
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