Recipe courtesy of Giada De Laurentiis

Tuscan Salad

Name: Tuscan Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 to 6 servings
Cuisine: italian
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)

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Level: Easy
Total: 15 min

Prep: 15 min

Yield: 4 to 6 servings

Nutrition Info

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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

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Watch how to make this recipe.

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.