Prawns and bean salad with chilli lime dressing
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Juicy prawns, crunchy greens and fresh coriander leaves make for a sensational salad, ideal for lunch or dinner. Cannellini beans make it substantial
Ingredients
Green string beans
250 g
Fresh red chilli
1 whole, seeded, finely chopped
Fresh ginger
2 tsp, finely grated
Lime juice
2 tbs, finely grated
Caster sugar
½ tsp
Olive oil
1 tbs, (20ml)
Garlic
2 clove(s), crushed
Raw peeled prawns
400 g
Canned cannellini beans, rinsed, drained
1 400g can, (400g)
Mixed salad leaves
120 g, Asian-style
Fresh coriander
½ cup(s)
Lime(s)
1 medium, wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook green beans in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
2
Whisk chilli, ginger, juice, sugar and oil in a small bowl until sugar has dissolved. Set dressing aside.
3
Lightly spray a large non-stick frying pan with oil and heat over high heat. Add garlic and cook, stirring, for 30 seconds. Add prawns and cook for 2–3 minutes or until they have just changed colour.
4
Place green beans, prawn mixture, cannellini beans, salad leaves and coriander in a large bowl and toss gently to combine. Drizzle salad with dressing and serve with lime wedges.
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