Prawn & black bean Cobb salad
Chef DefneKitchen Studio chef · October 12, 2026A packed-lunch salad of prawns, black beans, sweetcorn, egg and crunchy vegetables, finished with a honey, chilli and lime dressing. The dressing travels in separate jars and goes on just before eating.
Calories are an AI estimate, for information only.
Ingredients · 13
2 servingsTap what you already have; add the rest to your list in the app with one tap.
- Egg1
- Black beans (canned)Drained and rinsed400 g
- Red, orange or yellow pepperDeseeded and diced1
- CucumberDiced
- Cherry tomatoesHalved8
- Sweetcorn (canned)Drained198 g
- Cooked prawns150 g
- Watercress
- Red chilliDeseeded and finely chopped1
- Lime zest and juice1
- White wine vinegar1 tbsp
- Clear honey2 tsp
- Extra virgin olive oil (or rapeseed oil)1 tbsp
Method · 4 steps
- 1
Cook the egg in a small pan of boiling water for 8 mins, then drain and cool it under cold running water.
- 2
Share the black beans, sweetcorn, prawns, pepper, cucumber, cherry tomatoes and watercress between 2 lunch containers. Once the egg is cool, peel it, cut it into quarters and put two quarters in each container.
- 3
In a small bowl, whisk together the chilli, honey, vinegar, oil, lime zest and lime juice, then pour the dressing into 2 mini jars or small containers to carry to work alongside the salads.
- 4
Pour the dressing over the salad and toss right before you eat.
