No-Cook Mediterranean White Bean Salsa
A vibrant, protein-rich salsa of white beans, cherry tomatoes, cucumber, olive oil, and herbs. This no-cook side is ultra packable for van-life, overlanding, or campsite potlucks.
Equipment
- Mixing bowl
- Spoon
- Knife
Ingredients
- 1 can cannellini beans drained and rinsed (15 oz)
- 1 cup cherry tomatoes quartered
- 1 cup cucumber diced
- 1/4 cup red onion finely diced
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
Instructions
- Combine beans, tomatoes, cucumber, and red onion in a bowl.
- Drizzle with olive oil and lemon juice. Add parsley, oregano, and salt. Toss gently.
- Let sit 5 minutes for flavors to meld. Serve with pita chips or as a salad.
- Tip: Prep at home and pack in a sealed container.
Notes
All ingredients are non-perishable except fresh parsley. Great for hot weather, picnics, or when you don’t want to cook. Make just before serving for best texture.