Tuscan Panzanella Salad - cooking recipe

Ingredients

1 (10 ounce) bag mixed salad greens (romaine and leaf lettuce mix)
1 (19 ounce) can cannellini beans, rinsed and drained (white kidney beans)
2 cups large croutons
1 cup grape tomatoes
1/2 cup thinly sliced red onion
1/3 cup pitted kalamata olive, cut in half
1/3 cup balsamic vinaigrette
freshly grated parmesan cheese (optional) or romano cheese (optional)

Preparation

In large bowl, mix all ingredients except vinaigrette.
Add vinaigrette; toss until coated.
Sprinkle with freshly grated Parmesan or Romano Cheese.