Prawn and White Bean Salad
A light, refreshing salad bursting with Mediterranean flavors.
⏱️ 20 min🍽️ Serves 1
🔥 380 kcal💪 32g protein🍚 35g carbs🥑 13g fat🌾 10g fibreper serving
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🎬 Watch America's Home Cooking make it
Ingredients
- 🦐250 g cooked prawns
- 🫘400 g canned cannellini beans, rinsed and drained
- 🧅½ red onion, thinly sliced
- 🍅150 g cherry tomatoes, halved
- 🥒½ cucumber, diced
- 🌿¼ cup fresh parsley, chopped
- 🫒3 tbsp extra virgin olive oil
- 🍋1 ½ tbsp lemon juice
- 🌿½ tsp dried oregano
- 🧂 salt and black pepper, to taste
Pro tips
- For extra crunch, add some toasted croutons or a sprinkle of sunflower seeds.
- Marinate the red onion slices in a little lemon juice for 5 minutes before adding to mellow their flavor.
- This salad is perfect for meal prep; store dressing separately and combine just before eating.
Method
- 1In a large bowl, combine the cooked prawns, rinsed cannellini beans, thinly sliced red onion, halved cherry tomatoes, and diced cucumber.
- 2Add the fresh chopped parsley to the bowl.
- 3In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, and dried oregano.
- 4Pour the dressing over the salad ingredients.
- 5Gently toss the salad until all ingredients are well combined and coated with the dressing.
- 6Season with salt and black pepper to taste, then serve immediately or chill for later.