Caprese Bean Salad

One of the most popular recipes on this blog is a caprese pasta salad that I shared way back in 2009.  This is a lighter version which replaces the pasta with protein packed cannellini beans.  The flavor profile of tomatoes, mozzarella, and basil is a favorite and it shines beautifully in this delicious and colorful salad.  And just look how gorgeous it is.  Enjoy summer's bounty by making a big batch today.

You're just a few simple ingredients away from this delicious summer salad.  Tomatoes, beans, basil, olive oil, red wine vinegar, salt, pepper...

Ooh, can't forget the mozzarella cheese!

Start by cutting the tomatoes in half (or quarters if they're too big).  I think cutting them in half across their equator makes for a prettier presentation.  Unless of course you have pear shaped tomatoes - cut them in half from stem to tip to maintain that lovely pear shape. 

Let's start building this salad.  In a large bowl, add the beans that have been rinse and drained.  If you can't find cannellini beans, you can use other white beans like great northern or navy beans.  

Add the mozzarella.  I’ll let you in on a little secret - I cut up some mozzarella cheese sticks.  They're the perfect shape, and they really hold up in a tossed salad.  Add a few chopped scallions too.  It looks like I only used the white parts of the scallions, but I included the green tops.  Don't know why my scallions were so anemic looking.  Has anyone else had that problem?  Seem like scallions are getting lighter in color and flavor.  

Now time to add fresh chopped basil - the best herb on earth.  I could eat basil every day.  I love it.

Ok, now for a quick dressing - extra virgin olive oil, red wine vinegar, salt, and pepper.  So simple.

Whisk the dressing together and pour it over the salad.

Then toss and serve.  That's it.  So simple, but so delicious.  And just look how pretty it is.  Love, love, love. 

Happy summer salad - enjoy!

Items used to make this recipe:

(affiliate links)

• cannellini beans https://amzn.to/3gBWae1

• excellent quality olive oil https://amzn.to/34LIbju

• red wine vinegar https://amzn.to/3LtAX4z

• my favorite nakiri knife https://amzn.to/2wi8itE

• chopping block https://amzn.to/2YTqK8l

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Caprese Bean Salad

makes 6 servings

Printable Recipe

Ingredients

• 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

Directions

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.

Oven Roasted Edamame Salad

Edamame, or soy beans, are packed full of nutrition, boasting high levels of protein, potassium, magnesium, iron, vitamin c, vitamin k, folate, and fiber.

So not only are edamame very nutritious, they're also very delicious.  You may have enjoyed nibbling on them addictively at a Japanese restaurant, steamed or boiled in their salted fuzzy inedible pods.  Here, I've taken shelled beans and roasted them in the oven with a few other vegetables to sweeten everything up, then I added a touch of oil, vinegar, and fresh basil.  Fantastic served at room temperature or chilled.  Enjoy. 

Oven Roasted Edamame Salad

makes 4 servings

Printable Recipe

Ingredients

• 10 ounces shelled edamame (if frozen, thaw)

• 1 medium red bell pepper, sliced into small matchsticks

• 1/2 cup corn kernels

• 2-3 scallions, sliced (white and green parts)

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

• 1/4 cup chopped fresh basil

Directions

1. Preheat oven to 400F.

2. Place edamame, bell pepper, corn, scallions, and garlic on half sheet pan.

3. Add 1 tablespoon olive oil, salt, and pepper to the vegetables; toss to coast.

4. Spread vegetables out into a single layer on sheet pan and roast for 15-20 minutes.

5. When vegetables have cooled to room temperature, stir in the remaining tablespoon olive oil, red wine vinegar, and chopped fresh basil.