Mexican-Style Crabmeat Salad

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Coastal Living


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2 tomatoes, seeded and chopped

1 cucumber, seeded and chopped

3/4 cup finely chopped red onion

2 tablespoons chopped fresh cilantro

3/4 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon freshly ground black pepper

1 jalapeƱo pepper, seeded and minced

12 ounces fresh lump crabmeat, drained

2 tablespoons fresh lime juice

4 cups endive leaves (about 8 ounces)

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