Crab Salad with White Beans and Gourmet Greens

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Yield: 6 servings (serving size: 2/3 cup salad and 1 cup greens)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 149
  • Calories from fat: 25%
  • Fat: 4.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 12.8g
  • Carbohydrate: 16.6g
  • Fiber: 4.3g
  • Cholesterol: 29mg
  • Iron: 3.3mg
  • Sodium: 353mg
  • Calcium: 117mg


  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup chopped red onion
  • 1/4 cup chopped celery
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon hot sauce
  • 2 (6-ounce) cans lump crabmeat, drained
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
  • 6 cups torn gourmet salad greens


  1. Combine first 10 ingredients; toss gently. Cover and chill 20 minutes. Serve over greens.
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