Bean and crab salad

Name: Bean and crab salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 125 g dried black beans; 150 ml Vegetable broth (instant); 7-10 Tbsp Salt; 1 glass (720 ml; drained weight: 380 g) Wax beans; 1 Onion; 1 red chilli pepper; 1 small lettuce; 2-3 TABLESPOONS Lemon juice; 75 ml Chinese sweet-sour sauce; 2 TABLESPOONS Oil; 200 g Deep-sea crab meat

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

125 g dried black beans
150 ml Vegetable broth (instant)
7-10 Tbsp Salt
1 glass (720 ml; drained weight: 380 g) Wax beans
1 Onion
1 red chilli pepper
1 small lettuce
2-3 TABLESPOONS Lemon juice
75 ml Chinese sweet-sour sauce
2 TABLESPOONS Oil
200 g Deep-sea crab meat

Directions

1
Soak black beans, preferably overnight, in 1/2 litre of cold water. Put beans and soaking water, as well as broth in a pot. Bring to the boil, cover and cook for about 50 minutes. Add some salt about 5 minutes before the end of the cooking time. Drain the beans and let them cool down.
2
In the meantime drain wax beans. Peel and finely chop the onion. Cut the chilli lengthwise, remove seeds, wash and cut into rings. Clean, wash and drain lettuce. Cut all but 4 beautiful leaves into fine strips for serving. Mix lemon juice, a little salt, onions, chilli and Chinese sauce. Whip the oil into it. Mix the black beans, wax beans and crabs with the marinade and let it stand for a short time. Fold in the salad strips just before serving.
3
Cut all but 4 beautiful leaves into fine strips for serving. Mix lemon juice, a little salt, onions, chilli and Chinese sauce. Whip the oil into it. Mix the black beans, wax beans and crabs with the marinade and let it stand for a short time. Fold in the salad strips just before serving. Arrange on plates garnished with the remaining salad leaves