Macadamia Free Mediterranean Tomato, Olive & White Bean Snack Box
This snack box is the kind of thing you throw together in minutes and somehow feel like you've really got your life together. Creamy cannellini beans get tossed with olive oil, lemon juice, oregano, and cumin until every bean is coated in bright, herby flavor — then they're nestled alongside juicy cherry tomatoes, crisp carrot sticks, and briny Kalamata olives for a spread that looks as good as it tastes. The whole thing comes together without any cooking, just a quick rinse, a toss, and a little assembly. For anyone navigating tree nut concerns, this recipe is naturally built on pantry staples and fresh produce, so there's nothing to second-guess or swap out. It's genuinely satisfying as an afternoon snack, a light lunch, or a meal-prep option you can portion into containers and grab all week. The Mediterranean flavors are bold enough to keep things interesting, and the mix of textures — soft beans, crunchy carrots, tender olives — means every bite feels intentional. A scatter of fresh parsley and a final drizzle of olive oil take it from simple to genuinely craveable.
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Learn more →Ingredients
2 servings
For the white beans
- 1 can (15 oz) white beans (cannellini or navy), drained and rinsed
- 1 tbsp extra virgin olive oil
- 1 tsp lemon juice
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- ¼ tsp salt
- ⅛ tsp black pepper
For the box
- 1 cup cherry tomatoes
- 2 medium carrots, peeled and sliced into sticks or coins
- ½ cup kalamata olives, pitted
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1–2 tsp extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Drain and rinse the white beans in a colander under cold water until the water runs clear, then shake off the excess moisture.
- 2
In a small mixing bowl, combine the white beans, 1 tbsp extra virgin olive oil, lemon juice, dried oregano, ground cumin, salt, and black pepper. Toss until the beans are evenly coated.
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