Crab Salad

Serves 4

10 ounces crabmeat, fresh or frozen

1 red bell pepper, thinly sliced

1/4 red onion, thinly sliced

1/4 cup parsley, finely chopped

16-ounce can white beans, drained

Juice from 2 lemons

2 tablespoons olive oil

3 garlic cloves, minced

1/4 teaspoon salt

1/4 teaspoon ground pepper

1. Place crabmeat, bell pepper, onion, parsley and white beans in a large bowl; toss to combine.

2. In a jar with a lid, combine lemon juice, olive oil, garlic, salt and pepper; shake well. Pour over crab mixture; toss well. Chill, covered, at least 2 hours. Serve on a bed of crisp lettuce.

-- Dona Dickie