Open the can of beans, drain it into a colander, and give it a good rinse. Give the colander several shakes to remove the excess water and set the beans aside while you prepare the rest of the recipe.

Mix the olive oil and lemon juice together in a measuring cup or a small bowl until well combined.

Chop the hearts of romaine into thin shreds and transfer them to a large mixing bowl or a serving bowl.

Transfer the white beans to the salad bowl along with the parmesan cheese and all of the salad dressing. Toss everything together until the ingredients are coated with dressing. Taste the salad for flavor and add sea salt and black pepper to your personal taste. You can also add more dressing or more parmesan cheese.

Serve alongside your main dish with crusty bread, and enjoy. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 hours.