Mexican Crab And Bean Salad

• 1/2 pound green beans, trimmed
• 1/4 cup lime juice
• 1 tablespoon Sherry vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon minced jalapeno chili
• 8 ounces lump crab meat
• 1 red onion, peeled and thinly sliced
• 1 large tomato, peeled, cored, seeded and diced
• 1/2 cup minced coriander leaves
• 1 tablespoon minced marjoram leaves
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste

1. Blanch the green beans in boiling salted water for 2 minutes.
2. Rinse under cold running water until chilled.
3. Drain.
4. Slice the beans in half lengthwise.
5. Set aside.
6. Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl.
7. Whisk in the olive oil.
8. Add the green beans, minced jalapeno, crab meat, red onion, tomato, coriander, marjoram, salt and pepper.
9. Toss to combine.
10. Season to taste with additional salt and pepper.

green beans, lime juice, sherry vinegar, olive oil, jalapeno chili, lump crab meat, red onion, tomato, coriander leaves, marjoram leaves, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/9732 (may not work)