Bean Salad with Onion and Bell Pepper

1 14-oz. can cranberry or borlotti beans, drained
1 14-oz. can cannellini or white kidney beans, drained
1 large red bell pepper, seeded and finely sliced
1 sweet red onion, thinly sliced
1 clove garlic, finely chopped
4 T. finely chopped fresh parsley plus extra for garnish
1/4 c. extra-virgin olive oil
Freshly squeeze juice of 1 lemon
Salt and freshly ground black pepper
5 oz. lollo rosso (or other) salad greens

Place the beans in a large bowl. Add the bell pepper, onion, garlic, and parsley and toss well.

Beat the oil and lemon juice in a small bowl with a fork. Season with salt and pepper.

Drizzle the dressing over the salad. Toss well, cover, and let rest for 30 minutes.

Arrange the salad greens in a large salad bowl. Spoon the bean salad over the top. Garnish with extra parsley and serve.

Serves 4-6.

Adapted from Simply Delicious Vegetarian, p. 10.