Prawn and Quinoa Salad

Ingredients:

• 1 lb prawns, peeled and deveined
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup diced bell peppers (any color)
• 1 tbsp Casa de S.A. Tex-Mex seasoning
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add prawns and Casa de S.A. Tex-Mex seasoning. Cook for 2-3 minutes per side, or until prawns are pink and opaque. Remove from heat and set aside.
2. In a large bowl, combine cooked quinoa, black beans, corn, and diced bell peppers. Toss gently to mix.
3. Add the cooked prawns to the salad mixture.
4. Drizzle with lime juice and add chopped cilantro. Gently toss everything together until well combined. Season with salt and pepper to taste.
5. Serve the salad chilled or at room temperature. Garnish with additional cilantro if desired.