Quick-Marinated White Bean Salad With Feta

For the salad

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

For the dressing

• 1 garlic grated or minced, small clove
• 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 kosher salt few twists pepper, coarse