Crab salad with kidney beans

Crab salad with kidney beans

  • Minutes: 10
  • Servings: 4


  • 400 g kidney bean
  • 150 g corn
  • 1 green pepper
  • 5 spring onions
  • 2 plum tomatoes
  • 1 bunch of flat-leaf parsley
  • 2 tablespoons white wine vinegar
  • 2 tablespoons balsamic vinegar
  • Salt
  • Pepper, freshly ground
  • Juice from 2 lemons
  • 8 tablespoons olive oil
  • 400 g of shrimp


  1. Drain the kidney beans and corn well in a colander.
  2. Halve and core the bell pepper, wash the spring onions and parsley. Cut the peppers and tomatoes into small cubes, cut the spring onions into fine rings. Shake the parsley dry and chop. Put everything in a salad bowl.
  3. Mix the two vinegars, salt, pepper, lemon juice and oil into a marinade. Pour over the salad and mix thoroughly. Finally, carefully fold in the crabs. Serve with fresh brown bread.