- 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.
Tuscan Salad From Giada De Laurentiis 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups) 1 head Romaine lettuce, torn 1 (15-ounce) can cannelloni 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)