Snack

Black Bean and Lime Dip with Sugar Snaps

Name: Black Bean and Lime Dip with Sugar Snaps
Prep time: 7 min
Total time: 7 min
Yield: 1 serving
Ingredients: 120 g Black beans, tinned and drained; 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

Black beans mashed with a fork, cumin and lime, with sugar snaps and two corn cakes to scoop. No nuts, no sesame, 244 kcal.

Calories: 244kcal
Protein: 17g
Fat: 1g
Carbs: 40g

Per serving, makes 1. 7 minutes of work. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Black Bean and Lime Dip with Sugar Snaps, plated and ready to serve. — The finished recipe. Black Bean and Lime Dip with Sugar Snaps

Ingredients 1 to 6 for black bean and lime dip with sugar snaps arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for black bean and lime dip with sugar snaps arranged separately on a dark worktop. — Ingredients 7 to 9. 80 g Sugar snap peas. 2 cakes, about 18 g Corn cakes. To taste Salt

Black Bean and Lime Dip with Sugar Snaps, preparation step 1: Mash the beans in a bowl with a fork with the cumin, lime juice and a pinch of salt. Leave plenty of texture. — Step 1. Mash the beans in a bowl with a fork with the cumin, lime juice and a pinch of salt. Leave plenty of texture.

Black Bean and Lime Dip with Sugar Snaps, preparation step 2: Stir through the yogurt, the chopped spring onion and the coriander. — Step 2. Stir through the yogurt, the chopped spring onion and the coriander.

The finished black bean and lime dip with sugar snaps. — Step 3. Serve with the sugar snaps and the corn cakes broken into pieces for scooping.

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Ingredients

Black beans, tinned and drained120 g
Drained weight.
Greek yogurt, 0% fat40 g
Spring onion20 g
Lime juiceHalf a lime
Ground cuminHalf a tsp
Fresh corianderA few stalks, chopped
Sugar snap peas80 g
Corn cakes2 cakes, about 18 g
SaltTo taste

Method

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

Worth knowing

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.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.