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

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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, recipe follows

1 teaspoon ancho chile powder

Crab:

2 pounds jumbo crabmeat, picked over

1/4 cup Roasted Red Pepper sauce, recipe follows

1 tablespoon fresh lime juice

2 teaspoons honey

1 tablespoon pureed canned chipotle pepper

1/4 cup chopped cilantro

Salt and pepper

Cilantro Oil:

1 cup olive oil

2 cups cilantro leaves

Salt and pepper

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

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