Italian Bean Salad

by Dorothea Brandt Malloy

Ingredients:
16 oz can cannellini beans
2 cups chopped vegetables, such as cucumber, sweet peppers, tomatoes, carrots, and celery
2 TB sliced black olives
2 TB grated Parmesan cheese
1/4 cup Italian salad dressing, or 2 TB each olive oil and red wine vinegar
lettuce (optional)

Directions:
1. Rinse and drain beans.
2. Mix with other ingredients.
3. If using lettuce, add just before serving.