Mexican-style Crabmeat Salad

Ingredients

• 2 tomatoes, seeded and chopped
• 1 cucumber, seeded and chopped
• 3/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro
• 3/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon freshly ground black pepper
• 1 jalapeño pepper, seeded and minced
• 12 ounces fresh lump crabmeat, drained
• 2 tablespoons fresh lime juice
• 4 cups endive leaves (about 8 ounces)

Preparation

1. Combine first 10 ingredients in a large bowl, tossing gently to coat. Cover and chill 1 to 2 hours. Arrange endive leaves in serving bowls or on plates, and spoon salad on top.