Thanks for sending in this recipe, Mary! Can't wait to try it ---
My daughter, Maddie, actually discovered this recipe either online or on the Food Network. It is a Giada De Laurentiis salad. I make it frequently because it has lots of protein with the cannellini beans and it combines some interesting flavors with the green beans, cannellini beans, olives, and lemony dressing. I often make it as a potluck dinner salad because it is healthy and friends seem to like it.
from Giada De Laurentiis
8 ounces green beans, cut into 1- 2 inch pieces (about 2 cups), or can use microwaveable beans
1 head Romaine lettuce, torn
1 (15 ounce) can cannellini beans, drained and rinsed
½ cup pitted black olives
½ red onion, cut into slivers
1 lemon, juiced
¼ cup extra virgin olive oil
1 tsp. kosher salt
1 tsp. freshly ground black pepper
½ cup shaved Parmesan cheese
Cook green beans in a pot of salted water for about 2 minutes, until 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. If you are making the salad in advance, put the lemon juice and olive oil on just before serving.