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

Directions

1. 1

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

2. 2

   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.