Caprese Bean Salad With Pesto Vinaigrette

2 19 oz cans six bean medley (may include red kidney beans, chickpeas, white beans, etc.)

2 cups cherry tomatoes (sliced small, I cut mine into eighths)

½ cup red onion (finely diced)

1 200g container bocconcini (mini/cocktail size, drained of liquid and also sliced small)

⅓ cup basil leaves (finely chopped)

Salt and pepper (to taste)

¼ cup extra virgin olive oil

3 tbsp red wine vinegar

2 tbsp basil pesto

Add beans, cherry tomatoes, red onion, bocconcini and basil leaves to a large bowl. Season with salt and pepper to your liking.
Make the pesto vinaigrette by whisking together the oil, vinegar, and pesto.
Pour the dressing onto the salad ingredients.
Toss everything together until well-combined.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyVery Easy ⏰ 15m