White Bean Cucumber Salad

2 cloves garlic, minced
19 ounces canned cannellini beans
1 small cucumber, seeded and chopped
1/2 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
1-1/2 teaspoons lemon juice
coarse salt and fresh black pepper

1. Crush garlic with enough salt to form a smooth paste in a mortar with pestle.
2. Add lemon juice and season with pepper, then slowly whisk in the oil.
3. Combine the remaining ingredients and coat with the dressing.
4. Refrigerate. Serve on a lettuce lined platter.

Makes 4 servings