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Nothing says summer like a Caprese salad, and this one is made with white beans for added protein and fiber. It’s EASY to make, and there’s no cooking required which is a bonus during these hot summer temperatures we’re having this week.

I served this as a side salad last night along with grilled fish and my husband really enjoyed it, but this would also be great as a main dish to pack for lunch if you increase the servings to 4 people. Perfect to make ahead and this can easily be halved.

White Bean Caprese Salad

Servings: 6 • Size: 3/4 cup • Weight Watchers Points+: 4 pts

Calories: 142 • Fat: 4.5 g • Carb: 18 g • Fiber: 4 g • Protein: 8 g • Sugar: 2 g

Sodium: 127 mg • Cholesterol: 12 mg

Ingredients:

• 1 (15-oz) can Great Northern (or White Kidney) beans, drained and rinsed
• 2 cups quartered cherry tomatoes
• 2 1/2 oz fresh mozzarella, cut into 1-inch cubes
• 1 garlic clove, finely minced
• 1/4 tsp kosher salt
• freshly ground black pepper
• 10 fresh basil leaves, chopped
• 2 tsp olive oil
• 2 tsp balsamic glaze

Directions:

Combine beans, tomatoes, basil, mozzarella, garlic, salt and pepper. Drizzle with olive oil and finish with balsamic glaze.