Mixed Bean and Veggie Salad

• 4 cups iceberg lettuce (chopped)
• 1 (540 ml) canmixed beans (drained)
• 1 cup English cucumber (seedless cucumber is better)
• 1 cup carrot (peeled)
• 1 cup celery
• 1 cup tomatoes
• 12 cup green pepper
• 12 cup red onion
• 2 hard-boiled eggs (optional)
• salt and black pepper
• Italian salad dressing

1. Mix everything into a bowl.
2. Refrigerate for about 2 hours, not necessary but I like my veggies cold.
3. When ready to server add salt and pepper.
4. At this point you can add the Italian Dressing (amount is according to how wet you like your salad) or you can just pass the salad dressing around the table.
5. This salad is best eaten the same day, because once it sits for too long the lettuce gets wilted.
6. Preparation time not including chill time.

iceberg lettuce, cucumber, carrot, celery, tomatoes, green pepper, red onion, eggs, salt, italian salad dressing

Taken from www.food.com/recipe/mixed-bean-and-veggie-salad-347232 (may not work)