Mexican Crab And Bean Salad Recipes

MAMA'S FAMOUS BEAN SALAD

Steps:

• Dressing: Whisk together the Dressing ingredients. Set aside.
• Salad: Toss together the Salad ingredients.
• Combine: Mix the dressing into the salad mixture. Cover and refrigerate for an hour to allow flavors to mix (can skip this step if necessary). Keep in an airtight container in the fridge for up to 5-7 days.

MEXICAN BEAN SALAD RECIPE

Steps:

• In a large bowl add beans, peppers, onion, corn, cilantro and garlic.
• In a small bowl add olive oil, red, wine vinegar, lime juice, lemon juice, honey, salt, cumin, black pepper, chili powder and hot pepper sauce (optional). Whisk together until mixed well.
• Pour dressing over bean and vegetable mixture. Mix well and chill. Serve cold.

MEXICAN BEAN SALAD

Steps:

• In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
• In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
• Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

JAIBA CEVICHE RECIPE

Steps:

• Drain the crab meat if you use canned crab. Drain well then cut the crab into smaller chunks if preferred.
• In a medium mixing bowl, add tomatoes, chopped onion, cilantro, jalapeno pepper, lime juice, and lemon juice. Mix well.
• Add crab meat, and season with salt and pepper to taste. Mix until combined.
• Cover with a piece of plastic wrap. Transfer the mixture to the refrigerator and let it rest for 30-60 minutes.
• Add diced cucumber and avocado right before serving. Mix gently. Serve with tortilla chips or tostada shells. (You can drain the juices if preferred.)

CRAB SALAD

Steps:

• Whisk the mayonnaise, sour cream, adobo sauce, ketchup and lime juice together in a large bowl. Season with some salt and pepper. Fold in the bell peppers and chopped cilantro. Then fold in the crab.
• Cut a thin slice off the rounded side of the avocadoes so that they sit flat on a plate. Place the avocado halves, flat-side down, on a platter. Fill the cavities with the crab mixture, dividing equally. Garnish with a cilantro sprig. Serve cold.

MEXICAN CRAB AND BEAN 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.

CARIBBEAN CRABMEAT SALAD

Steps:

• Cook pasta according to package directions. Meanwhile, in a serving bowl, combine the pineapple, crab, red and jalapeno peppers and cilantro., Drain and rinse pasta in cold water; add to crab mixture. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat. Chill until serving.

MEXICAN BEAN SALAD

Steps:

• Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in a large bowl with the beans, onion, coriander and tomatoes. Measure 3 tbsp of the dressing into a small bowl, then mix in the chilli and cumin. Once the eggs have cooled but are still warm, peel off the shells and cut into quarters. Toss the salad with the dressing and nestle in the eggs. Serve straight away - delicious with toasted tortillas.

MEXICAN BEAN SALAD

Steps:

• Drain and rinse beans.
• Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
• In a small bowl, whisk together remaining ingredients except for the chili powder.
• Pour dressing over beans and mix well.
• Sprinkle a dash of chili powder over the top of the salad.
• Cover and chill thoroughly.
• Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.
• (Don't add the avocado until right before serving.).