Mexican Crab And Bean Salad
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- ½pound green beans, trimmed
- ¼cup lime juice
- 1tablespoon Sherry vinegar
- 2tablespoons olive oil
- ½teaspoon minced jalapeno chili
- 8ounces lump crab meat
- 1red onion, peeled and thinly sliced
- 1large tomato, peeled, cored, seeded and diced
- ½cup minced coriander leaves
- 1tablespoon minced marjoram leaves
- ½teaspoon salt, plus more to taste
- 1teaspoon freshly ground pepper, plus more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
152 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 493 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Blanch the green beans in boiling salted water for 2 minutes. Rinse under cold running water until chilled. Drain. Slice the beans in half lengthwise. Set aside.
- Step 2
Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl. Whisk in the olive oil. Add the green beans, minced jalapeno, crab meat, red onion, tomato, coriander, marjoram, salt and pepper. Toss to combine. Season to taste with additional salt and pepper.
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