Comida de la nevera
Creamy Crab Stick Bean and Cucumber Salad
Crab sticks, canned beans, cucumber, leek and hard-boiled eggs come together in a creamy sour cream and mayonnaise dressing. Freshly ground pepper keeps the flavour lively, making this quick, filling salad practical for lunch, picnics or an easy side.
What you'll need.
- 250 g crab sticks, chopped
- 1 can white beans, drained
- 1 cucumber, sliced
- 1 small leek, chopped
- 2 hard-boiled eggs, chopped
- 1 tbsp sour cream
- 1 tbsp mayonnaise
- Freshly ground black pepper, to taste
How to make it.
- Cut the crab sticks into bite-size pieces.
- Drain and rinse the beans, then slice the cucumber and chop the leek.
- Peel and chop the hard-boiled eggs.
- Mix the sour cream, mayonnaise and pepper.
- Combine all ingredients, mix well and chill briefly before serving.
My tips.
Drain the beans and cucumber well so the dressing stays creamy. For a lighter version, replace the mayonnaise with Greek yogurt.
Good to know.
Can I make the salad ahead?
Yes. Refrigerate it for up to one day.
Can I use another bean?
Chickpeas or red kidney beans are good alternatives.
What can I add for freshness?
Dill, parsley or a little lemon juice work well.
Prep 15 min · Cook 10 min · Total 25 min · Serves 4
Nutrition.
~310 kcal · Protein 17 g · Fat 19 g · Carbs 19 g (approximate, calculated automatically)
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