Directions:
- In a saucepan of salted boiling water, blanch the mint for 30 seconds. Transfer to a bowl of ice water; drain well and squeeze dry. Transfer the mint to a blender and puree with 3/4 cup of the olive oil and a pinch of salt.
- In a bowl, toss the beans with the red onion, rosemary, marjoram, lemon zest and juice and remaining 2 tablespoons of oil. Season with the salt and pepper. Fold in the crab. Drizzle the salad with the mint oil and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 295.63 Kcal (1238 kJ) | ||
| Calories from fat | 20.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.3g | 4% | |
|---|---|---|---|
| Sodium | 10.36mg | 0% | |
| Potassium | 1001.62mg | 21% | |
| Total Carbs | 45.07g | 15% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 14.36g | 57% | |
| Protein | 15.68g | 31% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 3.6mg | 20% | |
| Calcium | 128.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 237.71 Kcal (995 kJ) | ||
| Calories from fat | 16.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.85g | 4% | |
|---|---|---|---|
| Sodium | 8.33mg | 0% | |
| Potassium | 805.37mg | 21% | |
| Total Carbs | 36.24g | 15% | |
| Sugars | 1.51g | 8% | |
| Dietary Fiber | 11.55g | 57% | |
| Protein | 12.6g | 31% | |
| Vitamin C | 5.3mg | 11% | |
| Iron | 2.9mg | 20% | |
| Calcium | 103.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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