Ingredients

• 2 tablespoons olive oil
• 2 red onions, minced
• 1 jalapeno pepper, minced
• 1 pound dried black beans, cooked until tender and drained
• 1/2 cup Citrus Vinaigrette, recipe follows
• 1 teaspoon ancho chile powder
• 2 pounds jumbo crabmeat, picked over
• 1/4 cup Roasted Red Pepper sauce, recipe follows
• 1 tablespoon fresh lime juice
• 2 teaspoons honey
• 1 tablespoon pureed canned chipotle pepper
• 1/4 cup chopped cilantro
• Salt and pepper
• 1 cup olive oil
• 2 cups cilantro leaves
• Salt and pepper
• 1/4 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 2 fresh basil leaves, chiffonade
• 2 tablespoons finely diced red onion
• 1 1/4 cups olive oil
• Salt and pepper
• 4 red bell peppers, roasted, peeled and seeded
• 1/2 medium red onion coarsely chopped
• 1 canned chipotle pepper
• 6 tablespoons fresh lime juice
• 1 cup pure olive oil
• Salt and freshly ground pepper

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Instructions

1. Black Beans: Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho chile powder, mix well and season with salt and pepper.
2. Crab: In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper
3. Cilantro Oil: Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle.
4. Assembly: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad.
5. Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.
6. In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper.