1 large tin of sweetcorn
2 red peppers (according to taste)
1 tin of crab meat (180 to 200g)
100g black olives (optional)
Dressing:
1 tbsp lemon juice
3 tbsp oil
salt & pepper
chives and parsley (chopped)
Drain the tins of sweetcorn and crab. Cut the peppers into strips, and mix to the contents of the tins and the olives if using. Mix the ingredients for the dressing and drizzle over. Garnish with parsley and chives. Serve chilled. | 
