Black Bean Salad With Prawns & Pink Pickled Onions



A tricky subject in this house. 

Do I like them? Yes! No! Maybe. I love butter beans, black beans, canellini beans but i hate, hate, HATE kidney beans. I hate black eyed beans too & I'm also a bit weird about baked beans. 

But, the mister loves them all, and Flo too will literally exhale


type of beany dish in a matter of minutes. Dex on the other hand wouldn't even entertain the idea of being in the same room as a bean, whereas India's current opinion on


food is 'can i throw it across the room? Yes? Winner!' 

So, because we are a bunch of fusspots, choosing a bean dish as a meal in this house, is kind of like a leap of faith. But, sometimes you have to take one of those - it's important - and this particular leap was one that I'm bloody glad i did. It's sweet! It's zingy! It's flippin' amazing...


Recipe adapted from Mindy Fox - here

For the pink pickled onions:

- 180ml distilled white vinegar

- 3 tbsp sugar

- 1 bay leaf

- 10 whole black peppercorns

- 3 juniper berries

- 1/8 tsp sea salt flakes

- 1/8 tsp dried chilli flakes

- 1/8 tsp cumin seeds

- 1 large red onion - sliced thinly & rings separated

For the salad:

- 1.5 tins of black beans, drained & rinsed

- 2 spring onions, thinly sliced

- 5 tbsp coriander, chopped

- 2 tbsp extra virgin olive oil

- 3 tbsp fresh lime juice

- sea salt

- extra virgin olive oil spray

- 10 large raw king prawns

- 1 garlic clove, thinly sliced

- 50g feta cheese


First up - pickle those onions!

1. Place all of the pink pickled onions ingredients (except the onions themselves) into a heavy based saucepan & bring to the boil, stirring until the sugar has dissolved fully.

2. Once boiling, add the onion & reduce to a simmer. Cook for 1 minute.

3. Transfer to a heat proof dish & set aside, allowing to cool for about 30 minutes.

Mix your salad

In a large serving bowl, add your beans, spring onions, salt, oil, lime juice & 4 tbsp of your coriander. Mix gently, then set aside.

Fry your prawns

1. Place a frying pan on a medium heat & spray (to cover) with olive oil.

2. When hot, add your prawns & a sprinkle of salt. Cook for about a minute, turning all the time.

3. Add your garlic & cook for another couple of minutes. Don't let your garlic burn.

Plate up

1. When your prawns are cooked, add them to the salad. Mix & finely crumble your over feta cheese. 

2. Divide between the two plates & sprinkle the remaining coriander over your salads.

3. Remove your onions from the pickling liquid, and place on top of your salad (don't scrimp on those, use them ALL - you'll be begging for more otherwise!)

4. Then look at how pretty it is!

5. Then DIVE IN! It's a salad, it's ok

to eat it with gusto!!

And enjoy*

*I so wish i was you making this right now!