← Recipe boxLunch · About 15 minutes · Base recipe serves 2

White bean crunch bowl

Cool cucumber, juicy tomatoes and a bright lemon finish.

A can of beans makes this a useful lunch when the day is already full. The contrast is the point: soft beans, crisp cucumber and tomatoes that leave a little juice in the bottom of the bowl.

Start with a small amount of lemon, taste, then add more if you like. Serve the bowl as it is, or alongside bread from your kitchen. This is an everyday meal idea, not a prescribed diet.

Gather your ingredients.

Make servings

1 15-oz can White beans, drained and rinsed
1 cup Cucumber, diced
1 cup Cherry tomatoes, halved
0.25 cup Parsley, chopped
1 whole Lemon
3 tsp Olive oil

Allergen note: Check canned ingredient labels; optional bread may contain wheat.

Scaling changes ingredient amounts. Pan size and cooking time may need adjustment; safe temperatures do not change.

Let’s make it.

Check off steps as you cook.

01Wash the cucumber, tomatoes and parsley. Drain and rinse the beans, then let excess water drip away.02Dice the cucumber and halve the tomatoes. Put them in a mixing bowl with the beans and parsley.03Whisk the oil with juice from half the lemon. Pour over the bowl and fold gently so the beans stay intact.04Taste and add more lemon if wanted. Season with a little pepper or salt to suit your preferences.05Divide between two bowls. Refrigerate any portion you are not serving promptly.

Gather your ingredients.

Let’s make it.

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