Cucumber and Bean Salad with Coffee Pudding Cups
A light, crunchy cucumber and bean salad paired with indulgent coffee pudding cups. Health meets dessert in a surprisingly delightful way.
Ingredients
For the Cucumber and Bean Salad:
- 1 cucumber thinly sliced
- 1 cup cooked mixed beans e.g., black beans, chickpeas, kidney beans
- 1/4 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
For the Coffee Pudding Cups:
- 2 cups heavy cream
- 1/4 cup brewed coffee
- 1/4 cup sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup dark chocolate chips for garnish
Instructions
For the Cucumber and Bean Salad:
- Toss together cucumbers, beans, and red onion in a large bowl.
- Add fresh cilantro and drizzle with olive oil and lemon juice.
- Season with salt and pepper to taste. Serve chilled.
For the Coffee Pudding Cups:
- In a saucepan, combine heavy cream, brewed coffee, and sugar. Bring to a simmer over medium heat.
- In a separate bowl, whisk egg yolks. Gradually pour in the hot cream mixture while whisking to temper the eggs.
- Return to the saucepan and cook, stirring constantly, until the mixture thickens.
- Remove from heat and stir in vanilla extract.
- Pour into individual cups and chill in the fridge for at least 1 hour.
- Garnish with dark chocolate chips before serving.
Notes
Nutritional Values (Per Serving)
Calories: 380Total Fat: 24g
Saturated Fat: 12g
Carbohydrates: 35g
Fiber: 8g
Protein: 8g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Vitamin C: 10%
- Iron: 12%
- Calcium: 8%
- Potassium: 9%
Additional Notes/Tips
- Add a sprinkle of feta cheese to the salad if you’re feeling extra.
- For a more indulgent dessert, top the pudding with whipped cream or more chocolate.
- If you’re too impatient to wait, chill the pudding in the freezer for a quicker set.