This Caprese garlic bean salad is so easy to put together and is perfect as a vegetarian main dish or a side dish to accompany nearly anything. It’s the perfect side salad to serve along with this slow cooker Garlic Parmesan Chicken Pasta, making for a simple weeknight meal that is positively delicious.
Make it in about 10 minutes and serve it at your next backyard BBQ or picnic. You can make this recipe ahead of time and store it in your fridge until ready to serve. I love taking the leftovers for lunch the next day!
Caprese Garlic Bean Salad
This feeds a crowd for a relatively low price. Take it to potlucks or serve when you have family and friends over for dinner.
Prep: 10 Minutes
Makes 10 servings
Ingredients:
2 – 15 oz cans cannellini beans (to save money, you can use the dried beans instead)
2 tablespoon garlic; minced
4 to 6 fresh basil leaves; chopped
2 tablespoon lemon juice
1 block of mozzarella; cut into cubes
1 container cherry tomatoes; halved
Instructions:
Drain and wash beans. Place the beans into a medium bowl.
Cut tomatoes and cheese. Place into the bowl. Chop basil and add to the bowl.
Drizzle with lemon juice and toss with minced garlic. Serve cold.
Caprese Garlic Bean Salad
Ingredients
- 2 – 15 oz cans cannellini beans
- 2 tablespoon garlic; minced
- 2 tablespoon lemon juice
- 4 to 6 fresh basil leaves; chopped
- 1 block of mozzarella; cut into cubes
- 1 container cherry tomatoes; halved
Instructions
- Drain and wash beans. Place the beans into a medium bowl.
- Cut tomatoes and cheese. Place into the bowl. Chop basil and add to the bowl.
- Drizzle with lemon juice and toss with minced garlic. Serve cold.
Nutrition
This recipe keeps well for several days making it perfect for meal prepping. Sometimes, I like to place a layer of the Caprese salad in a mason jar and then top it with some baby spinach. When it’s time to eat, just dump this out onto a plate and dig in. It’s a delicious and filling lunch idea that’s packed with nutrients.
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