White Bean Caprese Salad Recipes

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WHITE BEAN CAPRESE SALAD



White Bean Caprese Salad image

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.

Provided by Colu Henry

Categories     dinner, easy, lunch, quick, weeknight, beans, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

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
1/4 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

Steps:

  • In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
  • Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
  • 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.

CAPRESE SALAD



Caprese Salad image

My husband and I love Caprese salad, but not the high prices we pay for it in restaurants. Here, we created our own version which tastes incredibly close, if not better, than any restaurant version we've tried. -Melissa Pearson, Sandy, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes, sliced
1/4 cup fresh basil leaves
1/2 pound fresh mozzarella cheese, sliced
BALSAMIC VINAIGRETTE:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon ground mustard
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Arrange the tomatoes, cheese and basil on a serving platter. Whisk the vinaigrette ingredients; drizzle over salad. If desired, sprinkle with additional salt and pepper.

Nutrition Facts : Calories 256 calories, Fat 19g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 161mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 11g protein.

CAPRESE FARRO AND WHITE BEAN SALAD



Caprese Farro and White Bean Salad image

Caprese salad is a summer staple and adding farro and cannellini beans makes it a satisfying main course. Tossed with fresh basil and a homemade balsamic vinaigrette, the simple ingredients in this recipe work in perfect harmony. While cannellini beans are nutty and soft, they won't fall apart when you mix them with the other ingredients. Serve this salad right from the bowl you mixed it in for an easy crowd pleaser!

Provided by Vallery Lomas

Categories     appetizer

Time 1h

Yield 4 to 6 servings (7 cups)

Number Of Ingredients 11

Kosher salt and ground black pepper
1 cup pearled farro, rinsed and drained
1 cup balsamic vinegar
One 15-ounce can cannellini beans, rinsed and drained
8 ounces mozzarella, shredded
2 cups cherry tomatoes, halved
1/4 cup basil leaves, torn if large
Flaky sea salt, as needed
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Lemon wedges, for serving

Steps:

  • Fill a medium saucepan with water, season with kosher salt and bring to a boil. Add the farro, cover partially, reduce the heat to medium low and cook until tender, 25 to 30 minutes. Drain and rinse the farro under cold water.
  • Meanwhile, bring the balsamic vinegar to a boil in a small heavy-bottomed, nonreactive saucepan. Reduce the heat to medium low and simmer until the vinegar is reduced to 1/3 cup and coats the back of a spoon but isn't too thick, 18 to 20 minutes. Remove from the heat and cool until almost room temperature, about 30 minutes.
  • Combine the cooked farro, beans, mozzarella, tomatoes and basil in a large bowl. Season with flaky sea salt and pepper.
  • Whisk together the cooled reduced balsamic vinegar, oil and lemon juice oil in a medium bowl. Season with kosher salt and pepper and whisk again to combine.
  • Drizzle half of the dressing around the rim of the salad bowl and then toss to evenly coat the salad. Add the remaining dressing as desired, season the salad with flaky salt and pepper to taste and serve with lemon wedges.

WHITE BEAN SALAD



White Bean Salad image

Serve this lemony salad with our Greek-style dinner of Roasted Lamb with Garlic and Oregano and Stuffed Zucchini.

Provided by Martha Stewart

Categories     Salad Recipes

Time 15m

Number Of Ingredients 6

1 1/2 cups lightly packed flat-leaf parsley leaves, coarsely chopped
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 bunch scallions, thinly sliced (about 1 1/3 cups)
4 cans (15.5 ounces each) cannellini beans, drained and rinsed
Coarse salt and freshly ground pepper

Steps:

  • In a large bowl, mix together parsley, oil, lemon juice, and scallions; add beans. Season generously with salt and pepper, and toss gently. Serve at room temperature.

Nutrition Facts : Calories 206 g, Fat 7 g, Protein 9 g

THE BEST CAPRESE SALAD



The Best Caprese Salad image

This classic Italian caprese salad is quintessential summer fare. Serve with a chilled white wine and enjoy in the sunshine or on a balmy summer evening!

Provided by ChefJackie

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

3 large heirloom tomatoes, sliced, or to taste
1 (16 ounce) package fresh mozzarella cheese, sliced
½ cup fresh basil leaves
3 tablespoons extra-virgin olive oil
1 pinch salt and ground black pepper to taste

Steps:

  • Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 8.6 g, Cholesterol 72.6 mg, Fat 28.5 g, Fiber 1.7 g, Protein 28.9 g, SaturatedFat 12.9 g, Sodium 748.4 mg, Sugar 4.9 g

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