Chilli-Lime Black Bean & Cucumber Crunch Pot
Snack · Mexican · Ready in 10 min · Serves 2
Black beans tossed cold with diced cucumber, tomato and pepper in a chilli-lime dressing. A 400g snack pot for 230 calories and 12g of fibre.
Per serving
- Calories
- 230
- Protein
- 10 g
- Carbs
- 34 g
- Fat
- 6 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron22%
- Vitamin D0%
- B120%
- Zinc13%
- Magnesium21%
- Omega-311%
- Calcium8%
- Potassium22%
- Vitamin C107%
- Riboflavin10%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 240 g Black beans (tinned)
- 200 g Cucumber
- 150 g Cherry tomatoes
- 120 g Bell pepper
- 40 g Red onion
- 15 g Fresh cilantro
- 25 ml Lime juice
- 2 tsp Olive oil
- 1 tsp Chilli flakes
- 1 tsp Cumin
- 1 tsp Salt
Method
- 1
Drain and rinse the 240g of tinned black beans under cold water until the water runs clear, then shake them dry in the sieve.
- 2
Dice the 200g of cucumber, the 150g of cherry tomatoes and the 120g of bell pepper small, then finely chop the 40g of red onion and the 15g of fresh cilantro.
- 3
Whisk the 25ml of lime juice with 2 tsp olive oil, 1 tsp chilli flakes, 1 tsp cumin and 1 tsp salt until it looks cloudy rather than separated.
- 4
Fold the beans, the diced cucumber, tomatoes and pepper and the chopped cilantro through the dressing, then divide it between two lidded pots.
