Crab, Corn, and Avocado Salad with Ancho Chile Vinaigrette
To toast corn kernels, coat a large nonstick skillet with nonstick cooking spray; heat skillet over medium-high heat. Add fresh or thawed, frozen corn kernels; cook and stir about 5 minutes or until kernels are lightly browned.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To Serve Salad with Mashed Black Beans:
Use a potato masher to mash 3 cups of canned black beans. Spoon about 1/2 cup mashed beans onto each plate. Divide the crab mixture among the plates. If desired, top with additional jalapeno slices. Serve immediately.Nutrition analysis per serving: 310 calories, 18 g protein, 39 g carbohydrate, 12 g total fat (2 g sat. fat), 41 mg cholesterol, 11 g fiber, 7 g total sugar, 18% Vitamin A, 36% Vitamin C, 729 mg sodium, 11% calcium, 20% iron
To Serve Salad in Tortillas:
Preheat oven to 350°F. Working with 6 tortillas at a time, stack eighteen 6-inch corn tortillas and wrap in a dampened paper towel. Microwave on 100 percent power (high) about 30 seconds or until warm. Coat both sides of tortillas with nonstick cooking spray. Carefully drape each tortilla over two bars of the oven rack. Bake for 10 to 12 minutes or until crisp. Fill tortilla shells with crab mixture. Serve immediately.Nutrition analysis per serving: 304 calories, 12 g protein, 35 g carbohydrate, 14 g total fat (2 g sat. fat), 41 mg cholesterol, 5 g fiber, 6 g total sugar, 18% Vitamin A, 36% Vitamin C, 283 mg sodium, 7% calcium, 8% iron