1/3 cup olive oil or vegetable oil
3 tablespoons lemon juice
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 (15oz) cans Mrs. Grimes® Dark Red Kidney Beans, drained, rinsed
1 (15oz) cans Mrs. Grimes® White Kidney Beans (Cannellini), drained, rinsed
1 medium head romaine lettuce, coarsely sliced (about 8 cups)
1 cup seasoned croutons
2 tablespoons chopped fresh parsley
Place eggs in 1 1/2-quart saucepan. Add cold water to cover by 1 inch. Bring to a full boil over medium-high heat. Cover; remove from heat. Let stand 15 minutes; drain. Place eggs in bowl of ice water; let stand 10 minutes to cool. Peel and cut into wedges.
Meanwhile, in large bowl, beat oil, lemon juice, cheese, garlic salt and pepper with wire whisk until well blended. Stir in beans until coated; let stand until eggs are cooked.
Divide lettuce among 6 salad plates. Spoon beans and dressing over lettuce. Top with croutons and parsley. Garnish with egg wedges. If desired, sprinkle with additional Parmesan cheese.