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Prawn and Bean Salad with Chilli and Lime Dressing

Courtesy of Weight Watchers

Prawn and Bean Salad with Chilli and Lime Dressing recipe, brought to you by MiNDFOOD and Weight Watchers.

Prawn and Bean Salad with Chilli and Lime Dressing

250g green beans

1 long fresh red chilli, deseeded, finely chopped 

2 tsp finely grated fresh ginger2 tbs lime juice

½ tsp caster sugar

1 tbs olive oil

2 garlic cloves, crushed

400g peeled medium green prawns, tails intact 

400g can cannellini beans, rinsed, drained

4 cups (120g) baby Asian salad leaves

½ cup fresh coriander leaves

Lime wedges, to serve

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.

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

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