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

Nutrition per serving

  • kcal 463
  • fat 11g
  • saturates 2g
  • carbs 55g
  • sugars 22g
  • fibre 12g
  • protein 30g
  • salt 1.7g


  • 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


  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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