Craving a trip to the Mediterranean? This vibrant White Bean and Mozzarella Salad is your ticket! It’s a symphony of classic flavors—creamy beans, fresh mozzarella, tangy sun-dried tomatoes, and briny olives—all tossed in a simple vinaigrette. The best part? You can prep the salad ahead of time, making it an absolute lifesaver for busy weeknights or effortless entertaining. Just before serving, a quick sauté of garlicky spinach adds a warm, savory contrast that brings the whole dish together. It’s healthy, satisfying, and ready in under 30 minutes!
Ingredients
• For the White Bean & Mozzarella Salad
• 1 15-ounce / 425g can white beans, rinsed and drained
• 1 large red or yellow bell pepper, diced, about 1 cup / 150g
• 4 ounces / 113g fresh mozzarella, drained and torn or diced
• 2 tablespoons / 30ml white wine vinegar, divided
• 6 oil-packed sun-dried tomatoes, drained, finely chopped, and oil reserved
• ¼ cup / 30g chopped black olives
• 1 medium shallot, finely chopped, about 2 tablespoons / 15g
• 2 tablespoons / 8g chopped fresh parsley
• 1 clove garlic, minced, about 1 teaspoon / 5g
• For the Garlicky Spinach
• 1 tablespoon / 15ml garlic oil or olive oil
• ½ cup / 75g diced red or yellow bell pepper
• 1 medium shallot, minced, about 2 tablespoons / 15g
• 3 cloves garlic, minced, about 1 tablespoon / 15g
• 1 pound / 450g baby spinach
Instructions
1. In a medium bowl, combine the rinsed white beans, 1 cup of diced bell pepper, fresh mozzarella, 1 tablespoon of white wine vinegar, and 1 tablespoon of the reserved sun-dried tomato oil. Toss gently to mix.
2. In a separate small bowl, stir together the chopped sun-dried tomatoes, black olives, finely chopped shallot, fresh parsley, 1 minced garlic clove, and the remaining 1 tablespoon of vinegar. Pour this mixture into the bean salad and stir until everything is well combined. Set aside to let the flavors meld.
3. To make the spinach, heat the garlic oil or olive oil in a large skillet over medium heat. Add the remaining ½ cup of diced bell pepper and the minced shallot, and sauté for 3-5 minutes until the vegetables soften and begin to brown.
4. Add the 3 minced garlic cloves to the skillet and stir for 30 seconds until fragrant. Add the baby spinach in batches, tossing with tongs until it is all wilted and bright green, about 5-6 minutes. Season with salt and pepper to taste.
5. To serve, divide the warm garlicky spinach among four plates and top with a generous scoop of the white bean and mozzarella salad.
Nutritional Information
• Nutrition Information
• Calories: 341
• Protein: 15 g
• Total Fat: 17 g
• Saturated Fat: 5 g
• Carbohydrates: 37 g
• Cholesterol: 23 mg
• Sodium: 498 mg
• Fiber: 12 g
• Sugar: 3 g
Pro Tips
• For the best flavor, make the bean salad several hours or even a day in advance. Keep it refrigerated and let it come to room temperature for 30 minutes before serving.
• Use small, fresh mozzarella balls (bocconcini or ciliegine) to save on dicing time and for a beautiful presentation.
• Turn this salad into a heartier meal by serving it over a bed of cooked quinoa or with a side of crusty bread for soaking up the juices.
• Add a handful of toasted pine nuts or a sprinkle of red pepper flakes to the bean salad for extra crunch and a touch of heat.
FAQ
Q: Is this white bean and mozzarella salad a good source of vegetarian protein
A: Yes, this salad is an excellent source of vegetarian protein. A single serving provides approximately 15 grams of protein, thanks to the combination of creamy white beans and fresh mozzarella cheese, making it a satisfying and nutritious meal.
Q: How can I make this Mediterranean bean salad vegan
A: To make this salad vegan, simply substitute the fresh mozzarella with a high-quality plant-based mozzarella or use an extra can of white beans for added creaminess and protein. Ensure your sun-dried tomatoes are packed in oil without any dairy-derived ingredients.
Q: Can I meal prep this vegetarian salad for the week
A: Absolutely! The white bean and mozzarella salad is perfect for meal prep. You can prepare the bean mixture and store it in an airtight container in the refrigerator for up to 3 days. For best results, store the garlicky spinach separately and gently reheat it just before serving.
Q: What other beans can I use in this meatless salad
A: While the recipe calls for white beans like cannellini or Great Northern, chickpeas (garbanzo beans) would also be a delicious and protein-rich substitution. They offer a slightly firmer texture that works wonderfully with the other Mediterranean ingredients.
