Colorful Black Bean and Crab Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is a very colourful side dish that I serve with jerk chicken or barbecued steaks. I quite often will take this to a pot luck along with several copies of the recipe, as it is always requested. For more of a bite, add a finely chopped jalapeno directly to the salad in addition to the sliced jalapenos on top. Ingredients:
2 cups frozen corn, thawed |
1 (19 ounce) can black beans, drained and rinsed |
1/4 cup red pepper, chopped |
1 (4 ounce) can green chilies, drained |
1/4 cup minced cilantro |
4 green onions, chopped |
12 ounces surimi (artificial crab meat) |
2 cloves garlic, minced |
1 teaspoon cumin |
1/4 teaspoon black pepper |
2 teaspoons white wine vinegar |
2 teaspoons fresh lime juice |
2 teaspoons water |
3 tablespoons olive oil |
2 jalapeno peppers, sliced |
Directions:
1. Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood.
2. Add cumin and pepper to minced or crushed garlic.
3. Mix into a paste.
4. Add vinegar, lime juice and water to garlic mixture.
5. Mix well.
6. Whisk in olive oil.
7. Pour dressing over corn, bean mixture and stir well.
8. Top with thinly sliced jalapeno peppers.
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