Mexican Crab And Bean Salad Recipe

Name: Mexican Crab And Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound green beans, trimmed; 1/4 cup lime juice; 1 tablespoon Sherry vinegar; 2 tablespoons olive oil; 1/2 teaspoon minced jalapeno chili; 8 ounces lump crab meat; 1 red onion, peeled and thinly sliced; 1 large tomato, peeled, cored, seeded and diced; 1/2 cup minced coriander leaves; 1 tablespoon minced marjoram leaves; 1/2 teaspoon salt, plus more to taste; 1 teaspoon freshly ground pepper, plus more to taste

Servings: persons

1/2 pound green beans, trimmed
1/4 cup lime juice
1 tablespoon Sherry vinegar
2 tablespoons olive oil
1/2 teaspoon minced jalapeno chili
8 ounces lump crab meat
1 red onion, peeled and thinly sliced
1 large tomato, peeled, cored, seeded and diced
1/2 cup minced coriander leaves
1 tablespoon minced marjoram leaves
1/2 teaspoon salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste

1
Blanch the green beans in boiling salted water for 2 minutes.
2
Rinse under cold running water until chilled.
3
Drain.
4
Slice the beans in half lengthwise.
5
Set aside.
6
Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl.
7
Whisk in the olive oil.
8
Add the green beans, minced jalapeno, crab meat, red onion, tomato, coriander, marjoram, salt and pepper.
9
Toss to combine.
10
Season to taste with additional salt and pepper.

104

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 12 ingredients. The key ingredients include: 1/2 pound green beans, trimmed, 1/4 cup lime juice, 1 tablespoon Sherry vinegar, 2 tablespoons olive oil, and more.

Yes, Mexican Crab And Bean Salad 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.

Mexican Crab And Bean Salad

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