Caprese Bean Salad

from ButterYum
makes 6 servings


  • 15-ounce can cannellini beans, rinsed and drained
  • 2 cups halved cherry tomatoes
  • 6 ounces mozzarella cheese, cubed
  • 3 scallions, sliced
  • 1/4 cup chopped fresh basil leaves
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  1. In a large bowl, combine beans, tomatoes, mozzarella, scallions, and basil.
  2. In a small bowl, whisk together olive oil, vinegar, salt, and pepper; pour over bean and tomato mixture; toss well and serve.