Mexican Salad with Prawns

Ingredients

400g prawns, peeled and deveined 1 tbs chopped fresh coriander leaves 1 small packet of mixed salad leaves 400g red kidney beans, drained and rinsed well 1/2 tsp sweet paprika 1 tbs Extra Virgin Olive Oil 2 sweet corn cobs, cooked, kernels removed 200g cherry tomatoes 2 green shallots, chopped 1 jalapeno chilli, finely diced 2 tbs lime juice 2 garlic cloves, crushed 1 tbs honey 1 large lime, cut into wedges

Method

Step 1 Make your marinade by combining coriander leaves, half the lime juice, garlic, sweet paprika and half the olive oil in a large bowl. Add the prawns, cover with cling wrap and set aside for 10 minutes in the fridge. Step 2 For the salad add the corn, cherry tomatoes, beans, salad leaves and shallots in a large bowl. Step 3 On a preheated barbecue cook the prawns for 1 1/2 minutes each side or until cooked through. Transfer to a bowl. Step 4 Place remaining oil in a frying pan over medium high heat. Stir in chilli for 1 minute and remove from heat. Stir in lime juice and honey. Step 5 Divide salad among serving plates. Top with prawns. Drizzle with chilli sauce. Serve with lime wedges. Download the Mexican Salad with Prawns PDF. If you have trouble downloading this file, right click the link and choose “Save target as…” and save to your computer.

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