Italian Antipasto Salad

1/2 head romaine lettuce, cut into bite-size pieces 1/2 head butter lettuce, cut into bite-size pieces 1/2 head iceberg lettuce, cut into bite-size pieces 1 cup rinsed canned red kidney beans, patted dry 1 cup rinsed canned garbanzo beans, patted dry 8 ounces salami, cubed 6 ounces Provolone, cubed 2 tomatoes, coarsely chopped Red Wine Vinaigrette, recipe follows Salt and freshly ground black pepper Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve. Yield: 6 to 8 servings Prep Time: 15 minutes Inactive Prep Time: none Cooking Time: none