Easy, healthy, and filling this warm white bean salad made with sweet tomatoes, arugula, and baby mozzarella is you next weeknight meal or weekend lunch with homemade bread. It also makes a perfect side dish to any meal. Ready in 15 minutes!
Why I love this recipe
This time of year I crave healthy foods that warm me up from the inside out. I love salads, but I need something warm when it feels like the arctic outside! This meal is perfectly comforting without leaving you feeling heavy.
- Canned plum tomatoes
- White beans (such as Italian cannellini)
- Balsamic Vinegar
- Baby mozzarella balls
- Balsamic glaze for topping (optional)
Health Benefits of White Beans
Are white beans a Superfood? This magic food is the simple white bean, considered a superfood — like all beans — by the American Diabetes Association. White beans are packed with folate, vitamin B1 (thiamin), potassium, magnesium, and iron. It's an easy bean to cook with and can be a healthy substitute for the type of starch in potatoes.
Why Add Balsamic Vinegar to Sauces?
Balsamic vinegar is a slightly sweet, dark, richly flavored vinegar used to enhance salad dressings, marinades, and sauces. The acid in tomatoes isn’t exaggerated by adding vinegars, it’s actually balanced. Make sure you use a high quality balsamic vinegar, it should have the words "Aceto Balsamico Tradizionale di Modena" written on it. That's how you know it is authentic and good quality.
Here is a balsamic vinegar brand I recommend.
What's the Difference Between Balsamic Glaze and Balsamic Vinegar?
As you notice this recipe calls for both balsamic glaze and balsamic vinegar. Let me explain the difference. Balsamic Vinegar is intense, sweet and sour, lingering, aromatic and when aged, it has complex flavors given by aging in barrels.You can use Balsamic Vinegar of Modena as a condiment for any kind of food. Meat, vegetables, salads, risotto, ice-cream, fruit salads and many others.
Balsamic Glaze is instead a topping for the dishes. It’s a decoration to make your dishes aesthetically more beautiful for the presentation. In fact, thanks to its viscosity, you’ll be able to decorate your plate with shapes, writings avoiding the liquid “slips away”.
Adapt THIS WHITE BEAN SALAD
This warm white bean salad is delicious on it's own, but if you want a change, try these variations:
- Add your favorite salad leaves, such as spinach
- Try adding shredded zucchini, or carrots.
- Fresh or dried herbs such as fennel seeds, chili flakes, tarragon, parsley
- Add a poached or fried egg to turn it into a brunch
- Add protein such as chicken, salmon, bacon, or cooked/cured ham
Can I use Other Types of Mozzarella Cheese?
Yes! Absolutely, I love the small bite-size mozzarella for this recipe since they are easy to eat with the other components of the salad. You can try burrata or bigger mozzarella cut into pieces, or even shredded mozarella if you like. Pick your favorite and make it your own!
How to Make Warm White Bean and Arugula Salad Video
From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena
More Delicious Recipes for YOU
Italian Salad Pears, Walnuts, and Gorgonzola
Have you checked out my NEW CBE PRODUCTS? Take a look at the 2-in-1 cutting and charcuterie board, gorgeous apron, and unique pasta server that you that you absolutely need. The wood products are all handmade in Salt Lake City, Utah. They make great gifts as well!
- 1- 14 oz can plum tomatoes
- ½ teaspoon, dried oregano
- 1 clove garlic, finely chopped
- ½ tablespoon, fresh basil leaves, torn
- ½ teaspoon balsamic vinegar good quality
- 1- 14 oz can cannellini beans, drained with 2 tablespoon liquid reserved
- 10 - 12 Baby mozzarella balls
- 1 tablespoon olive oil
- Salt and Pepper to taste
- Fresh Basil leaves for garnish
- Balsamic glaze for topping (optional)
- Heat a medium skillet or pan with olive oil, chopped garlic, dried basil and oregano, balsamic vinegar, and salt and pepper. Let the herbs get fragrant about 1 minute. Add the tomatoes and cook an additional 8 minutes or medium low heat.
- Add the cannellini beans, add 2 tablespoon of the cooking liquid from the can as well, and cook the beans for around 5 minutes.
- Once the beans have softened slightly turn off the heat and set aside for 2 minutes to cool. Add the arugula and mix well. Add baby mozzarella, a drizzle of olive oil and balsamic glaze, a few torn basil leaves, and serve!
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: beans, warm salad, mozarella, tomatoes, side dish, arugula