Ingredients
| 8 |
ounces green beans, cut into 1 to 2-inch pieces (about 2 cups) |
| 1 |
head Romaine lettuce, torn |
| 15 |
ounce cannellini beans, drained and rinsed |
| 1/2 |
cup pitted black olives |
| 1/2 |
red onion, cut into slivers |
| 2 |
tbsp lemon juice (1 lemon) |
| 1/4 |
cup extra-virgin olive oil |
| 1 |
teaspoon kosher salt |
| 1 |
teaspoon freshly ground black pepper |
| 1/2 |
cup parmesan cheese (shaved) |
Directions
- Bring a medium pot of salted water to a boil over high heat.
- Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender.
- Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes.
- Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine.
- Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat.
- Top with shaved Parmesan and serve.
Categories
Salads
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