Colorful Black Bean And Crab Salad Recipes

Steps:

• Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream.
• For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.

Steps:

• Black Beans: Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.
• Crab: In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper
• Cilantro Oil: Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
• Assembly: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.
• Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.
• In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.

Steps:

• Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood.
• Add cumin and pepper to minced or crushed garlic.
• Mix into a paste.
• Add vinegar, lime juice and water to garlic mixture.
• Mix well.
• Whisk in olive oil.
• Pour dressing over corn, bean mixture and stir well.
• Top with thinly sliced jalapeno peppers.

Steps:

• Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.;
• Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.;
• In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.
• CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper
• Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
• CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper
• In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.
• ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

Steps:

• 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.
• 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.

Steps:

• In a large bowl, combine the dressing ingredients and stir well.
• Add all the salad ingredients to the bowl and gently toss to mix and coat well.
• Serve over greens.

Steps:

• In large bowl, mix all dressing ingredients until well blended.
• Add salad ingredients; toss to mix. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally.

Steps:

• In a salad bowl, combine the beans, tomatoes, yellow pepper, onions and cilantro. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over vegetables and toss to coat. Chill until serving.

Steps:

• In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.

Steps:

• Heat oil in nonstick skillet and saute onion, garlic and jalapeno until onion softens.
• Stir in the cumin, coriander and hot pepper and stir for 20 seconds.
• Add the tomatoes, tomato paste, vinegar, oregano and salt, and cook about 5 minutes, until tomatoes soften.
• Add the black beans and crabmeat and cook to heat through. To serve, sprinkle with cilantro and serve with corn bread.