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Sunshine Cobb salad

Pack 4 of your 5-a-day into your lunchbox with this healthy black bean, egg and prawn salad with a sweet chilli and lime dressing

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 463
  • Carbohydrates 55
  • Saturated Fat 2
  • Sugar 22
  • Protein 30
  • Fat 11
  • Fibre 12
  • Salt 1.7

Nutrition per serving

  • Calories 463
  • Carbohydrates 55
  • Saturated Fat 2
  • Sugar 22
  • Protein 30
  • Fat 11
  • Fibre 12
  • Salt 1.7

Ingredients

  • 1 large egg
  • 400g can black beans, drained and rinsed
  • 1 red, orange or yellow pepper, deseeded and diced
  • thumb-sized piece cucumber, diced
  • 8 cherry tomatoes, halved
  • 198g can sweetcorn, drained
  • 150g pack cooked prawns
  • handful of watercress
  • 1 red chilli, deseeded and finely chopped
  • zest and juice 1 lime
  • 1 tbsp white wine vinegar
  • 2 tsp clear honey
  • 1 tbsp extra virgin olive oil or rapeseed oil

Method

  1. Bring a small pan of water to the boil. Add the egg and cook for 8 mins. Drain, then run under cold water to cool.

  2. To assemble the salad, arrange the remaining ingredients in 2 containers. When the egg is cool, peel and quarter it and divide between the containers too.

  3. Mix together the dressing ingredients in a small bowl and transfer to 2 mini jars or containers to take with the salads to work. Dress and toss together just before eating.

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