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Photo of Prawns and bean salad with chilli lime dressing by WW

Prawns and bean salad with chilli lime dressing

2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
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.

Notes

TIP: You can use baby spinach leaves instead of baby Asian salad leaves.You can use baby spinach leaves instead of baby Asian salad leaves.

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