Crunchy Village Salad

1 L romaine or escarole lettuce torn into bite-sized pieces

4 tomatoes (about 500 g)

1½ cups white kidney beans, drained and rinsed

1 green bell pepper, thinly sliced

½ cucumber, thinly sliced

Half cup diced light feta cheese

2 tablespoons chopped pitted Kalamata olives

2 tablespoons lemon juice

1 tablespoon canola or olive oil

1 clove garlic, minced

Freshly ground black pepper

2 tablespoons oregano

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon chopped fresh mint

Spread romaine over a large serving platter. Top with tomato, beans, and green pepper. Sprinkle with cucumber, feta, and olives.

In a small bowl, whisk together lemon juice, oil, garlic, and pepper. Drizzle over salad to coat. Add oregano, parsley, and mint to salad, and toss to combine well.