3-Bean Caprese Salad

A trio of beans are combined with fragrant basil leaves, tomatoes, and mozzarella cheese in this delicious salad recipe that can be ready in less than 30 minutes.

3-Bean Caprese Salad
Servings: 6 Prep 20 mins Cook 4 mins


  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 1/2 pound green beans, trimmed and cut into 1-inch pieces
  • 1 cup loosely packed basil leaves
  • 1 1/4 pounds tomatoes, cored and chopped
  • 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 can (15 ounces) small white beans, drained and rinsed

Make It


1. In a medium-size bowl or measuring cup, whisk together the vinegar, mustard, salt and pepper. While whisking, add oil in a thin stream until blended. Set aside.


2. Heat a medium-size pot of water to boiling. Add green beans and cook 4 minutes or until crisp-tender. Drain and rinse with cold water.

3. Tear basil into bite-size pieces. In a large bowl, toss basil, green beans, tomatoes, mozzarella, and the kidney and white beans. Whisk dressing, then drizzle over salad. Toss gently to coat and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 368, Fat, total (g): 20, chol. (mg): 27, sat. fat (g): 7, carb. (g): 35, fiber (g): 11, pro. (g): 18, sodium (mg): 650, Percent Daily Values are based on a 2,000 calorie diet.