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Crab salad with beans, parsley and mayonnaise

Crab Salad with Beans, Parsley and Mayonnaise

A delicious, juicy and hearty salad to add variety to your menu! Prep time — 20 minutes!

Long weekends get you thinking about a hungry household constantly diving into the fridge in search of food. You have to improvise and work culinary miracles. Luckily, there are true friends ready to help out in a pinch. Right when I was, with mule-like stubbornness, buying the ingredients for my usual corn-and-crab-stick salad yet again, my loyal friend Sonya quietly rearranged the contents of my basket, and in it appeared:

"Why not treat your family to a crab salad with beans!"

And so I started treating them.

koteѼ

Recipe author

Crab salad with beans, parsley and mayonnaise

Composition / ingredients

Servings:

Crab sticks (and/or crab meat)

200

Canned beans

250

Hard cheese

200

Bell pepper (thick-walled red)

Parsley (leaves)

Lettuce

0.5

Mayonnaise

150

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 51 % 18 g

Carbohydrates 23 % 8 g

231 kcal

GI: 38 / 0 / 63

Cooking method

Cooking time: 30 min

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First, I got all the ingredients ready. Our cheese is hard, so it grates easily on a coarse grater. Open the can of beans. Red beans are best — to match the color of the crab sticks, so to speak. We don't need the liquid, so drain it through a sieve. Wash the juicy red pepper thoroughly and remove the seeds; if you don't, an unwanted bitterness will creep into the salad. Julienne the beauty into neat strips, then move on to the crab sticks. If the sticks are frozen, don't forget to thaw them first. The ingredients in the salad should be the same shape and size, so cut the sticks into matchsticks too. Let's not forget the greens. I'm a dill fan myself, but here we'll want curly, fragrant parsley and tender lettuce leaves. Wash the greens gently so as not to bruise them, dry them with a towel, and finely chop the parsley. Set the lettuce aside for later. Now that everything's ready, it's time to bring out the salad bowl. Put all the prepared ingredients in it, salt to taste, and add 2–3 tablespoons of thick mayonnaise. Serve the crab-and-bean salad on lettuce leaves, arranging them on individual plates or on a shared platter. And that's it! Quick and delicious. I shared this recipe with my coworkers and everyone was delighted. But the most delighted of all were the folks at home, who found a tasty new dish on their menu.