Prawn, Black Bean & Sweetcorn Salad


Healthy packed lunches can get really boring really fast. You get into this routine of throwing together the same kinds of things week after week. Maybe you’re a mixed greens and tomato salad kind of girl, maybe you’re a brown rice kind of guy. And don’t even get me started on meeting protein needs! So sometimes you need to step out of your yawntastic routine and mix it up a bit. Granted I haven’t gone wild on this one, but I was inspired by bean and corn salsa and nudged along buy a pack of frozen prawns in my freezer. The dressing? I’m always reading about the health benefits of apple cider vinegar and it tastes great too!

Half a tin of Black Beans
1/2 cup Sweetcorn
1/2 cup Frozen Prawns (Tofu for vegan option)
2 tbsp Fresh Chopped Parsley
1 tbsp Apple Cider Vinegar
2 tsp Oil (I used Walnut as I was out of Olive)
A pinch of Salt & Pepper

Drain and rinse your black beans to get rid of all that “guck”. Defrost your prawns (and sweetcorn if that is frozen too) by pouring over boiled water and leaving to sit for a couple of minutes. Drain and rinse then toss with beans. Whisk up the oil, vinegar and seasoning, and pour over everything else. Gently mix that together and sprinkle with parsley.

Optional extras
Sugar Snap Peas
Finely Sliced Chilli




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