Tuscan Salad

Must share... This is a really delicious and impressive salad. Sometimes salads don't seem to be enough for a main dish but this one is substantial enough for sure. The crunchy romaine (I'm into romaine these days after years of shunning it for darker greens...), the meaty white beans, the bite of the red onions and olives and the fresh, perfectly al dente green beans combine with a super tangy lemon dressing and salty parmesan. Sound good enough for you? Here it is...

Giada's Tuscan Salad

Ingredients
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

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.