Mexican Crab And Bean Salad

Ingredients

• ½ pound green beans, trimmed
• ¼ cup lime juice
• 1 tablespoon Sherry vinegar
• 2 tablespoons olive oil
• ½ teaspoon minced jalapeno chili
• 8 ounces lump crab meat
• 1 red onion, peeled and thinly sliced
• 1 large tomato, peeled, cored, seeded and diced
• ½ cup minced coriander leaves
• 1 tablespoon minced marjoram leaves
• ½ teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    153 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 54 milligrams cholesterol; 620 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

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.
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.

10 minutes