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Creole prawn salad with black bean salad

Creole prawn salad with black bean salad

2
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
This Creole prawn salad is full of flavour from the use of paprika, thyme, oregano and chilli flakes.

Ingredients

Ground paprika

2 tsp, sweet

Dried thyme

½ tsp

Dried oregano

1 tsp

Dried chilli flakes

1 tsp

Raw peeled prawns

500 g, peeled, tails intact

Lime juice

1 tbs

Olive oil

1 tbs

Cos lettuce

4 cup(s), (2 baby) chopped

Tomato(es)

200 g, grape, halved

Roasted capsicum, not in oil

150 g, sliced

Cooked black beans

240 g

Lime(s)

1 medium, wedges

Oil spray

1 x 3 second spray(s)

Instructions

  1. Combine paprika, thyme, oregano and half the chilli flakes in a bowl. Add prawns and toss to coat.
  2. Preheat a barbecue or chargrill over medium-high heat. Lightly spray prawns with oil. Cook prawns, in batches, for 1–2 minutes each side or until just cooked through.
  3. Meanwhile, whisk juice, oil and remaining chilli flakes in a large bowl. Add lettuce, tomatoes, capsicum and beans and toss to combine. Serve prawns with salad and lime wedges.

Notes

SERVING SUGGESTION: Sliced avocado. TIP: You can use canned red kidney beans or chickpeas instead of black beans.

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