It’s high summer and the garden is bountiful, my friends! And what better way to enjoy it than one of my very favorites, a dense bean salad? The tomatoes and basil were picked fresh and this was so yummy I couldn’t not share!

This recipe makes about 4 generous servings.

🥗 The Salad Ingredients

• 2 cans cannellini beans, drained and rinsed
• 1½ to 2 cups cherry or grape tomatoes, halved
• 1½ cups cooked chicken, chopped or shredded
• 4 oz fresh mozzarella pearls, or diced fresh mozzarella
• ½ cup fresh basil, torn
• ¼ small red onion, very finely diced (optional)
• 1 small avocado, diced (optional)

🥣 The Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 small garlic clove, finely minced
• 1 tsp Dijon mustard
• ½ tsp dried oregano
• Salt and freshly ground black pepper
• Optional: 1 to 2 tsp balsamic vinegar for that Caprese flavor

👩‍🍳 How to Make It

1. Whisk the dressing together.
2. Put the cannellini beans, tomatoes, chicken, onion and mozzarella in a large bowl.
3. Pour over the dressing and gently toss.
   Fold in the basil last.
4. Let it sit 15 to 20 minutes before eating so the beans absorb the dressing.

✨ A Couple of Things I Did Differently

• I skipped the balsamic glaze that a lot of the viral versions use. A little actual balsamic vinegar in the dressing gives us the flavor without adding a bunch of sweetness.
• And I used the chicken, grilled. The beans add fiber and some protein, while chicken and mozzarella makes this much more substantial as a meal.
• You could also make a batch and keep it for 2 to 3 days. The basil is best added fresh to each portion if you’re meal-prepping. Similar Caprese bean salads specifically note that the flavors improve after sitting, although fresh basil can darken over time.

Enjoy and let me know how you like it! I made this one up all on my own! 🥰

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