Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil

Total Time:
40 min
Prep:
30 min
Cook:
10 min

CATEGORIES
Ingredients
  • CITRUS VINAIGRETTE:
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 2 fresh basil leaves, chiffonade
  • 2 tablespoons finely diced red onion
  • 1 1/4 cups olive oil
  • Salt and pepper
  • BLACK BEANS:
  • 2 tablespoons olive oil
  • 2 red onions, minced
  • 1 jalapeno pepper, minced
  • 1 pound dried black beans, cooked until tender and drained
  • 1/2 cup Citrus Vinaigrette
  • 1 teaspoon ancho chile powder
  • ROASTED RED PEPPER SAUCE:
  • 4 red bell peppers, roasted, peeled and seeded
  • 1/2 medium red onion coarsely chopped
  • 1 canned chipotle pepper
  • 6 tablespoons fresh lime juice
  • 1 cup pure olive oil
  • Salt and freshly ground pepper
Directions
CITRUS VINAIGRETTE:

Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.

BLACK BEANS:

Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.

ROASTED RED PEPPER SAUCE:

In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.

CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper

Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.

CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper

In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper.

ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.

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