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