Recipe Overview
This White Bean Spinach Caprese Salad is fresh, colorful, and satisfying enough for lunch or a light dinner. It combines tender white beans, fresh spinach, juicy cherry tomatoes, creamy mozzarella, and basil with a simple balsamic olive oil dressing. It has the classic flavors of a Caprese salad with extra protein and texture from the white beans.
Why You’ll Love This Recipe
- Fresh, colorful, and full of flavor
- No cooking required
- Great for lunch, a light dinner, or a side dish
- Made with simple ingredients
- Easy to add chicken, avocado, pasta, or extra vegetables
Ingredients You’ll Need
- 1 can white beans, 15 ounces, drained and rinsed
- 3 cups fresh spinach, roughly chopped
- 1½ cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed or mozzarella pearls
- ¼ cup fresh basil, chopped or torn
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoon balsamic glaze for serving
Step-by-Step Instructions
- Drain and rinse the white beans, then pat them lightly dry with a paper towel.
- In a large bowl, combine the white beans, chopped spinach, halved cherry tomatoes, mozzarella, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, optional honey or maple syrup, kosher salt, and black pepper.
- Pour the dressing over the salad.
- Gently toss until everything is evenly coated, being careful not to mash the beans or mozzarella.
- Taste and adjust with a small pinch of extra salt or pepper if needed.
- Drizzle with balsamic glaze before serving if desired.
- Serve immediately, or chill for 10–15 minutes before serving.
Helpful Tips
- Use fresh, ripe cherry tomatoes for the best flavor.
- Pat the beans dry after rinsing so the salad does not become watery.
- Tear the basil by hand or chop it gently so it stays fresh and fragrant.
- Add the dressing close to serving time to keep the spinach from wilting.
- Use mozzarella pearls for an easier shortcut.
Recipe Variations
- Add avocado: Stir in 1 diced avocado just before serving.
- Use arugula: Swap spinach for arugula for a peppery flavor.
- Add chicken: Top with grilled or shredded chicken to make it more filling.
- Add pasta: Stir in cooked, cooled pasta for a heartier pasta salad.
- Make it extra fresh: Add cucumber, red onion, or roasted red peppers.
What to Serve with White Bean Spinach Caprese Salad
White Bean Spinach Caprese Salad pairs well with crusty bread, grilled chicken, roasted chicken, pasta, soup, salmon, steak, or a simple sandwich. It can be served as a light lunch, a fresh side dish, or part of a larger dinner spread.
How to Store
This salad is best served fresh. Store leftovers in an airtight container in the refrigerator for up to 1–2 days. For the best texture, store the dressing separately and add it right before serving.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes. For best results, prep the ingredients ahead and store the dressing separately. Toss everything together right before serving.
Can I use canned white beans?
Yes. Canned white beans work well. Drain and rinse them before adding them to the salad.
What kind of white beans should I use?
Cannellini beans, great northern beans, or navy beans all work well.
Can I use mozzarella pearls?
Yes. Mozzarella pearls are a great shortcut and make the salad easy to toss.
Can I add protein?
Yes. Grilled chicken, shredded chicken, salmon, or steak can make this salad more filling.
Can I use balsamic glaze instead of balsamic vinegar?
Yes. Use balsamic vinegar in the dressing, then drizzle balsamic glaze on top for extra flavor.
Recipe Card
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 4
Ingredients
- 1 can white beans, 15 ounces, drained and rinsed
- 3 cups fresh spinach, roughly chopped
- 1½ cups cherry tomatoes, halved
- 8 ounces fresh mozzarella, cubed or mozzarella pearls
- ¼ cup fresh basil, chopped or torn
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey or maple syrup, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Optional: 1 tablespoon balsamic glaze for serving
Instructions
- Drain and rinse white beans, then pat lightly dry with a paper towel.
- In a large bowl, combine white beans, spinach, cherry tomatoes, mozzarella, and basil.
- In a small bowl, whisk together olive oil, balsamic vinegar, optional honey or maple syrup, kosher salt, and black pepper.
- Pour dressing over the salad and gently toss until evenly coated.
- Taste and adjust with a small pinch of extra salt or pepper if needed.
- Drizzle with balsamic glaze before serving if desired.
- Serve immediately, or chill for 10–15 minutes before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 1–2 days. For best texture, store the dressing separately and add it right before serving. Do not reheat.