Prawns and bean salad with chilli lime dressing
Fresh red chilli
1 whole, seeded, finely chopped
2 tsp, finely grated
2 tbs, finely grated
1 tbs, (20ml)
2 clove(s), crushed
400 g, peeled, tails intact
Canned cannellini beans, rinsed, drained
1 can(s), (400g)
Mixed salad leaves
120 g, Asian-style
1 medium, wedges, to serve
1 x 3 second spray(s)
- 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.
- Whisk chilli, ginger, juice, sugar and oil in a small bowl until sugar has dissolved. Set dressing aside.
- 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.
- 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.