part 2 of the marinated bean jar series
You saw those Lemony Marinated Chickpea Crunch Jars… so you know that I am currently obsessed with beans in jars that don’t suck.
These Marinated White Bean Tomato and Bocconcini Jars are Part 2 of my series, and they are my current fave (my fave changes on the regular fyi). This one is kind of like a Caprese salad that went to finishing school and learned how to actually keep you full until dinner.
We’re doing fibre. And protein. And so much yumminess.
We’re making ahead because we’re using creamy white beans and sturdy mini bocconcini (aka those tiny balls of fresh mozzarella joy), so there’s no sog factor, and these jars thrive in the fridge. The beans soak up that white balsamic parmesan vinaigrette, making every bite better than the last.
my pro tips for making the best ever marinated white bean tomato basil and bocconcini jars
The Basil Hack: If you’re planning on eating these on Day 3 or 4, add a little extra fresh basil to the salad right before you eat a serving. It brightens it up.
The “Double Duty” Dressing: If you have extra vinaigrette, save it. It’s incredible if you top the salad with some grilled chicken or salmon and add a little extra drizzle on top.
Make it a Bowl: Dump this entire jar over a big pile of fresh arugula for an instant bistro salad.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Marinated White Bean Tomato Basil and Bocconcini Jar Salad
Ingredients
For the salad:
- 1 can small white beans drained and rinsed
- 1 cup halved grape or small cherry tomatoes
- 1 cup mini bocconcini cheese halved
- 2 Tbsp finely diced shallot
- 2 –3 Tbsp capers
- ¼ cup chopped fresh basil
For the white balsamic parmesan vinaigrette:
- 2 Tbsp white balsamic vinegar
- 2 tsp dijon mustard
- 1 small garlic clove minced
- 1 tsp honey
- 1/4 cup finely grated parmesan
- Pinch red pepper flakes
- 1/3 cup olive oil
Instructions
- In a bowl, whisk together the balsamic, dijon, garlic, honey, parmesan, red pepper flakes and olive oil. Season well with S&P.
- Whisk until smooth and emulsified.
- Add the beans, tomatoes, bocconcini, shallot, capers, and basil to a jar or container.
Pour over vinaigrette and gently shake until well coated.
- Serve chilled or at room temperature. Good right away, even better after marinating in the fridge for several hours or overnight.
recipe substitutions and variations
The Beans: If you don’t have small white beans (like Navy or Great Northern), Cannellini beans are a fantastic, creamier alternative. You could even use chickpeas if you want to keep that “crunch” vibe from Part 1.
The Cheese: Can’t find mini bocconcini? Just chop or tear a large ball of fresh mozzarella into bite-sized pieces or use goat cheese or even feta crumbles for a saltier, tangier profile.
The Vinegar: If you’re out of white balsamic, white wine vinegar or apple cider vinegar works in a pinch, though the flavour will be a bit sharper, so you might want to increase the honey a smidge.
The Greens: Not a fan of basil? Fresh oregano or flat-leaf parsley would fit the flavour profile perfectly.
serving suggestions
The “Classic Dump”: Pour the entire jar over a big bowl of baby arugula or spinach. The marinade doubles as your salad dressing!
The Grain Bowl: Stir the jar contents into a cup of cooked quinoa or farro for an extra hearty, protein-packed meal.
The Bistro Side: Serve these beans alongside a piece of grilled chicken or salmon.
The Dipping Method: My personal favourite? Just grab a handful of crispy pita chips or a big hunk of toasted sourdough and use it to scoop up the beans and shovel them directly to your face.
storing leftovers and make-ahead details for Marinated White Bean Tomato Basil and Bocconcini Jars
To Store: These jars will keep beautifully in the refrigerator for up to 4 days.
Make-Ahead: This is the ultimate make-ahead lunch! I actually recommend making them at least 3 hours in advance (or the night before) so the beans and cheese have time to fully absorb the garlic and white balsamic flavors.
The Fresh Factor: If you are prepping these for 4 days out, I suggest tucking your chopped basil at the very top of the jar, above the tomatoes, to keep it from getting too dark or “bruised” by the acidity of the dressing until you’re ready to eat. Or go ahead and mix it in and try adding in some torn fresh basil right before eating.
These Marinated White Bean Tomato Basil and Bocconcini Jars make it a wrap on Part 2 of the series that is officially making my lunch hour the best part of my day.
If you’re looking for other make ahead easy salad, try my Kale and Chickpea Salad with Crispy Crumbs or my Elote Pasta Salad. And if you’re in the mood for something sweet after all those savoury beans, you have to try my Pistachio White Chocolate Cookies – they are the ultimate salty-sweet reward for getting your meal prep done.
Don’t forget to drop a comment and rate the recipe below – it helps me out so much! And if you post this recipe, tag me over on Instagram @thepyperskitchen so I can see your amazing eats.
