Black Bean and Lime Dip with Sugar Snaps
Makes 1 serving

INGREDIENTS
120 g Black beans, tinned and drained (Drained weight.)
40 g Greek yogurt, 0% fat
20 g Spring onion
Half a lime Lime juice
Half a tsp Ground cumin
A few stalks, chopped Fresh coriander
80 g Sugar snap peas
2 cakes, about 18 g Corn cakes
To taste Salt

METHOD
1. Mash the beans in a bowl with a fork with the cumin, lime juice and a pinch of salt. Leave plenty of texture.
2. Stir through the yogurt, the chopped spring onion and the coriander.
3. Serve with the sugar snaps and the corn cakes broken into pieces for scooping.

Contains milk.

RECIPE NOTES
Mashed with a fork rather than blended. The texture is what makes it a dip rather than a purée, and a fork takes two minutes.
The two corn cakes are 68 kcal of the 244. The sugar snaps can do all the scooping on their own.

Full recipe: https://www.getfuel8.com/recipes/black-bean-lime-dip-sugar-snaps
