Crab & Pepper Salad

• 1 pound Imitation Crab Meat
• 1 whole Red Pepper
• 1 whole Yellow Pepper
• 1 whole Orange Pepper
• 6 stalks Celery
• 1 can Black Beans, Drained
• 1 can White Corn, Drained
• 1 container Small Cherry Tomatoes
• 1 cup Olive Oil
• 1/2 cups White Vinegar
• 1 Tablespoon Salt
• 1 whole Lemon

1. Use a large bowl!
2. Clean seeds from peppers and the leaves from the celery.
3. Chop peppers, celery, and crab meat. Rinse black beans in a strainer until the water runs clear. Add beans and white corn to the crab mixture. You can either halve the tomatoes or throw them in whole. (I like to leave them whole because they stay fresh longer.)
4. Add vinegar, olive oil, and the juice of 1 lemon and stir everything together. My dressing measurements are all approximate. Start with a little less and add more until you get the taste you enjoy best.
5. Refrigerate until ready to serve.

crab meat, red pepper, yellow pepper, orange pepper, stalks celery, black beans, white corn, tomatoes, olive oil, white vinegar, salt, lemon

Taken from tastykitchen.com/recipes/salads/crab-pepper-salad/ (may not work)