Seafood and Bean Salad

Ingredients

• 3/4 lb fresh calamari, cleaned
• 1/2 lb of crawfish, lobster and / or shrimp, cooked
• 2 cups white beans, cooked and drained, 
• 1/2 cup shredded red cabbage
• 1/2 cup parsley, coarsely chopped
• 1/3 cup good olive oil
• Juice from one large lemon, 
• sea salt and pepper, to taste, 

1. For the calamari, rinse in salt water. On a cutting board, take the tubes and slice thinly into rings. Once done, place the sliced calamari and tentacles into a medium (2 QT) sauce pan and add enough cold water to submerge well. Season the water generously with salt, and heat the stove to medium.  Allow the cold water to gently rise in temperature, and the calamari to cook slowly, to ensure that the flesh remains tender. This should take between 20-30 minutes. If the calamari appears to be cooking too, then turn down the heat a notch, and proceed. Pull a ring out after 15-20 minutes to check on doneness. Once done, drain water completely, and add the calamari to a large salad bowl.
2. In the meantime, slice the crawfish, lobster and or shrimp into 1-inch chunks, and place in a large salad bowl. Add the beans, cabbage, parsley and olive oil. Squeeze fresh lemon juice, toss, and salt and pepper, to taste. 

This salad can be prepared a day ahead of time.