Mexican Crab And Bean Salad

Name: Mexican Crab And Bean Salad
Total time: 10 min
Yield: Four servings
Cuisine: mexican
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

Recipe from Rick Bayless

Adapted by Molly O'Neill

Total Time: 10 minutes
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; The Raw and the Cooked

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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

Preparation

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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