Easy Crab Salad Nicoise
Ingredients
8 oz. Crab Classic, flake style
1 lb baby red potatoes, halved
1/2 lb green beans, trimmed
1/2 cup pitted black olives
4 lemon wedges
Tomato Vinaigrette
3 tbsp minced oil-packed sun-dried tomatoes
3 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp chopped fresh parsley
1/4 tsp each salt and pepper
1/4 cup extra-virgin olive oil
Directions
In saucepan of cold salted water, bring potatoes to boil over high heat. Reduce heat; simmer for 13 to 15 minutes or until tender. Remove with slotted spoon. Drain and refrigerate for about 10 minutes or until completely cooled. In same saucepan, cook green beans for 2 to 3 minutes or until tender-crisp. Drain and cool in cold water for 1 to 2 minutes; remove from water and let dry on towel-lined plate.
Tomato Vinaigrette: Meanwhile, in small bowl, whisk together tomatoes, vinegar, Dijon, parsley, salt and pepper; whisk in oil. Toss together crab, potatoes, green beans, olives and vinaigrette. Serve with lemon wedges.
Serves 4