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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 analysis per serving (4 servings)
10 grams carbs; 55 milligrams cholesterol; 152 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 493 milligrams sodium; 12 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 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.
Private Notes