Black Bean and Rice Salad with Fresh Crab Recipe

Name: Black Bean and Rice Salad with Fresh Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup long-grain white rice; 1/2 teaspoon salt; 1 1/2 cups cooked black beans or one 19-ounce can, drained and rinsed; 1/2 pound lump crabmeat, picked over; 6 scallions, white and tender green, thinly sliced; 1/4 cup extra-virgin olive oil; 1 celery rib, finely chopped; 2 tablespoons minced parsley; 1 1/2 tablespoons fresh lemon juice; Freshly ground pepper; Hot sauce

Servings: persons

2/3 cup long-grain white rice
1/2 teaspoon salt
1 1/2 cups cooked black beans or one 19-ounce can, drained and rinsed
1/2 pound lump crabmeat, picked over
6 scallions, white and tender green, thinly sliced
1/4 cup extra-virgin olive oil
1 celery rib, finely chopped
2 tablespoons minced parsley
1 1/2 tablespoons fresh lemon juice
Freshly ground pepper
Hot sauce

1
In a saucepan, combine the rice with 1 1/3 cups of water and the salt.
2
Cover and bring to a boil, then cook over low heat until the rice is tender and the water is absorbed, about 17 minutes.
3
Let cool.
4
In a bowl, combine the rice with all of the remaining ingredients except the hot sauce and stir gently, making sure not to mash the crabmeat or beans.
5
Refrigerate for at least 1 hour so the flavors can blend.
6
Serve at room temperature.
7
Pass the hot sauce separately.

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup long-grain white rice, 1/2 teaspoon salt, 1 1/2 cups cooked black beans or one 19-ounce can, drained and rinsed, 1/2 pound lump crabmeat, picked over, and more.

Yes, Black Bean and Rice Salad with Fresh Crab falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black Bean and Rice Salad with Fresh Crab

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