Tuscan salad

Ingredients:

• 220 g green beans, cut into 3–5 cm pieces (about 2 cups)
• 1 head of romaine lettuce, torn into pieces
• 1 can (425 g) canned cannellini beans, rinsed
• 0.5 cups pitted black olives
• Half a red onion, thinly sliced
• Juice of 1 lemon
• 1/4 cup extra-virgin olive oil
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 30 g grated Parmesan (about 0.5 cup)

Preparation:

1. In a medium saucepan, bring salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until the beans are slightly tender. Transfer the green beans to a bowl of ice water and let cool for 3 minutes. Drain the beans.
2. In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Drizzle with lemon juice and olive oil. Season with salt and pepper and toss to coat. Sprinkle with grated Parmesan and serve.