Chilli Prawn, Black Bean and Sweetcorn Salad

Make chilli prawn, black bean and sweetcorn salad, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
160 g Raw king prawns, peeled (Raw peeled weight. Cooked prawns are denser per gram, about 85 kcal and 20 g protein.)
5 g Rapeseed oil
120 g Black beans, tinned and drained (Drained weight.)
60 g Sweetcorn, tinned and drained (Drained weight.)
80 g Red pepper
30 g Red onion
40 g Avocado (Flesh only. Half a medium avocado is about 70 g.)
Juice of a lime Lime juice
Half a red chilli, chopped Fresh red chilli
Half a teaspoon Ground cumin
Half a teaspoon Smoked paprika
A handful Fresh coriander
Ingredient notes on the recipe page.

METHOD
1. Pat the prawns dry and toss them with the paprika, cumin and salt.
2. Mix the beans, sweetcorn, diced pepper, sliced onion, chilli and lime with a pinch of salt and leave it while the prawns cook.
3. Heat the oil in a pan until it shimmers and fry the prawns for ninety seconds a side, until pink and curled into a C.
4. Tip the prawns and any pan juices over the salad, dice the avocado on top and add the coriander.

Contains crustaceans.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/chilli-prawn-black-bean-sweetcorn-salad

AI-generated images illustrating the recipe.

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