A brightly colored and crunchy salad that doesn’t use lettuce. A great summer time lunch or a side-dish for grilled meats.

Prep time: 10 minutes
Cooking time: 0 minutes
Serves: 5 (main course), 10 (side dish)
Version: 2.0
Original: Colorful black bean and crab salad.
Posted by Just Call Me Martha on Oct 2, 2002

Notes/Modifications

I was looking for a low-gi lunch salad that didin’t use lettuce. I’m really not sure how well I did, but I do enjoy this salad.

The salad recipe originates on Recipezaar. I liked the idea of the salad, but not the corn or the jalapeno peppers. The sauce is very strong and not office-friendly. In future I’d cut the garlic down to 1 clove, and grate it instead of mincing. I’m currently serving the salad with an extra-virgin olive oil based Italian dressing, although it goes well with almost any vinagrette.

Equipment required

  • Cutting board & knife.
  • Measuring cups & spoons.
  • Non-reactive salad bowl & salad tongs.
  • Non-reactive mixing bowl and whisk.

Ingredients

2 cups cauliflower, chopped into bite-sized pieces
2 cups black beans, drained and rinsed
1 red bell pepper, seeded and chopped
1 chili, I used a cubanello, seeded and chopped
1/8 cup cilantro, minced
1/8 cup parsley, minced
4 green onions, chopped
12 ounces artificial crab meat
1 clove garlic, grated
1 teaspoon cumin
1/4 teaspoon black pepper, freshly ground
2 teaspoons white wine vinegar
2 teaspoons lime juice
2 teaspoons water
3 tablespoons extra virgin olive oil
1 cup sugar snap green beans, chopped

Directions

  1. Mix together thecauliflower, black beans, red pepper, chili, cilantro, green onions, sugar snap peas, and crab meat.
  2. Add the cumin and pepper to the grated garlic.
  3. Mix into a paste.
  4. Add the vinegar, lime juice and water to garlic mixture.
  5. Mix well.
  6. Whisk in olive oil.
  7. Pour dressing over bean mixture and stir well.
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