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Salad crab sticks pepper canned beans

Salad with Crab Sticks, Bell Pepper and Canned Beans

A simple recipe for a fabulous salad. Light yet very tasty! The great thing about salads is that you can always experiment with them. Here's a recipe for a crab-stick-and-bean salad. My mom called it the "bean salad." The most filling, nourishing part of this dish is the beans — they stand in for meat. The salad isn't just tasty and satisfying but pretty too, thanks to its colorful ingredients. If you decide to make it, pick up one can of beans.

Maria Kruus

Recipe author

Composition / ingredients

Servings:

Canned beans (1 can, red, in their own juice)

250

Crab sticks (1 pack, or crab meat)

250

Bell pepper

Garlic (3 is fine)

Hard cheese (150 is fine)

100

Mayonnaise

180

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 52 % 17 g

Carbohydrates 27 % 9 g

220 kcal

GI: 40 / 10 / 50

Cooking method

Cooking time: 10 min

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Use red beans, so your salad turns out especially pretty. Drain the liquid from the can and put the beans in a salad bowl. Next, take the crab sticks and cut them into small pieces. For a nicer look, dice them. You can also grate the crab sticks. Use a yellow bell pepper and dice it. Then grate the cheese on a coarse grater, or dice it as well. Add all the ingredients to the beans in the salad bowl. Press in the garlic with a garlic press. Season with salt and pepper, and dress with mayonnaise. Enjoy!