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Black Bean and Rice Salad with Fresh Crab


Throughout the South, a hot pilaf of beans, salt pork and rice is known as hoppin' John; in South Carolina it's served cold with fresh crabmeat. Try any cooked beans in this dish. If you use beans from a can, make sure it contains nothing but beans, water and salt, and rinse the beans well.

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  1. 2/3 cup long-grain white rice
  2. 1/2 teaspoon salt
  3. 1 1/2 cups cooked black beans or one 19-ounce can, drained and rinsed
  4. 1/2 pound lump crabmeat, picked over
  5. 6 scallions, white and tender green, thinly sliced
  6. 1/4 cup extra-virgin olive oil
  7. 1 celery rib, finely chopped
  8. 2 tablespoons minced parsley
  9. 1 1/2 tablespoons fresh lemon juice
  10. Freshly ground pepper
  11. Hot sauce
  1. In a saucepan, combine the rice with 1 1/3 cups of water and the salt. Cover and bring to a boil, then cook over low heat until the rice is tender and the water is absorbed, about 17 minutes. Let cool.
  2. In a bowl, combine the rice with all of the remaining ingredients except the hot sauce and stir gently, making sure not to mash the crabmeat or beans. Refrigerate for at least 1 hour so the flavors can blend. Serve at room temperature. Pass the hot sauce separately.
Make Ahead
The salad can be refrigerated for up to 2 days.
Serve With
Tomato slices or in hollowed-out tomatoes.

Suggested Pairing

Pour a fruity California sparkling white, such as the nonvintage Domaine Chandon Reserve Cuvé 490 or the Schramsberg Blanc de Blancs, to contrast with the up-front zingy flavors here.