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Easy caprese bean salad

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  • Egg free
  • Gluten free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Vegetarian
  • No added sugar

Add something different to your caprese salad with these cannellini beans. Great as a side for so many different mains.

  • Serves8
  • Cook time5 minutes
  • Prep time20 minutes, + cooling time


  • 2 tbs extra virgin olive oil
  • ⅔ cup basil leaves
  • 1 small garlic clove, bruised
  • 5 vine-ripened tomatoes, thickly sliced
  • 350g mixed medley tomatoes, large tomatoes thinly sliced
  • 220g cherry bocconcini, torn
  • 400g can cannellini beans, rinsed, drained
  • 2 tbs white wine vinegar

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the oil and half the basil in a small frying pan. Place over low heat. Cook gently for 4 mins or until basil is just wilted. Pour into a bowl. Add the garlic. Set aside to cool completely.
  2. Step 2

    Meanwhile, arrange combined tomato, bocconcini and beans on a serving platter.
  3. Step 3

    Remove basil and garlic from the oil and discard. Add the vinegar to the oil mixture. Season. Whisk to combine. Drizzle over the salad. Top with the remaining basil.