Scungilli / Conch Salad

By Jan_C

WW 4 points

Ingredients

• 1 can (29 oz.) petite scungilli
• 1/4 C celery
• 1 clove garlic, minced
• 1/4 C green pepper
• 1/2 C cucumber
• 2/3 C fresh grape tomatoes, halved
• 2/3 C kalamata or black olives
• 1/3 C lime juice
• hot pepper and salt to taste

Preparation

Step 1

Dice the conch, celery, garlic, green pepper, and cucumber; halve the tomatoes. Place in a mixing bowl and combine other ingredients. Mix well. Cover bowl and allow to sit for 30 minutes before serving.