Colorful Black Bean and Crab Salad
Brighten up your table with this refreshing and vibrant Colorful Black Bean and Crab Salad, a delicious blend of fresh, wholesome ingredients that’s as satisfying as it is visually stunning. Packed with protein-rich black beans, tender crab meat, juicy cherry tomatoes, sweet corn, and a medley of crisp vegetables, this salad is elevated by a zesty lime-cumin dressing that ties it all together. Optional creamy avocado adds a luxurious touch, while fresh cilantro and green onions provide bursts of flavor in every bite. Ready in just 20 minutes with no cooking required, this easy-to-make dish is perfect as a light lunch, a nutritious side, or a shareable appetizer. Gluten-free, packed with nutrients, and bursting with color, this salad is sure to become a crowd favorite!
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Recipe Information
Ingredients
- 15 oz Black beans (canned, drained, and rinsed)
- 8 oz Crab meat (fresh or canned, drained if canned)
- 1 cup Cherry tomatoes (halved)
- 1 cup Sweet corn (canned or fresh, drained if canned)
- 1 medium Red bell pepper (diced)
- 3 stalks Green onions (sliced)
- 0.25 cup Cilantro (chopped)
- 3 tablespoons Lime juice (freshly squeezed)
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 large Avocado (diced, optional)
Instructions
Drain and rinse the canned black beans thoroughly, and add them to a large mixing bowl.
Gently fold in the crab meat, ensuring it stays intact. If using fresh crab meat, check for and remove any shells.
Add the halved cherry tomatoes, sweet corn, diced red bell pepper, sliced green onions, and chopped cilantro to the bowl.
In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and black pepper to create the dressing.
Pour the dressing over the salad ingredients in the bowl, and gently toss until everything is evenly coated.
If using avocado, carefully fold in the diced avocado to avoid mashing it.
Taste and adjust the seasoning with additional salt or lime juice if desired.
Cover and refrigerate the salad for 10-15 minutes to allow the flavors to meld, or serve immediately.
Nutrition Facts
Calories |
1449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 153.3 g | 56% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 29.5 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 4236 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
