Quick-Marinated White Bean Salad With Feta

For the salad

• 1 15-ounce can cannellini beans, drained and rinsed
• 1 large shallot finely chopped (about 2 tablespoons)
• 1/2 pint grape tomatoes halved
• 3 Persian cucumbers or half an English cucumber, seeded and diced
• 2/3 cup kalamata olives pitted and halved
• 5 ounces feta cheese preferably French or Greek, crumbled
• 1/4 cup fresh flat-leaf parsley roughly chopped
• 1/4 cup fresh basil leaves roughly chopped
• 1 head butter or Boston lettuce washed, leaves separated

For the dressing

• 1 small garlic clove grated or minced
• 1/4 cup lemon juice about 2 lemons
• 1 tablespoon red wine vinegar
• 1/3 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon coarse kosher salt few twists pepper