Ingredients

• 1 head escarole, chopped
• 1 head green or red leaf lettuce, chopped
• 1 (15-ounce) can cannellini beans, drained
• 1/2 red onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons sugar
• 1/4 cup red wine vinegar
• 1/3 cup extra-virgin olive oil
• Salt and pepper

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Instructions

1. Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
2. In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.