2 med.-size sweet red peppers
1/4 lb. green beans, trimmed & snapped in 2
1 sm. red onion, halved & thinly sliced
1 (10 1/2 oz.) can white beans, drained
1 (10 1/2 oz.) can kidney beans, drained
2 tbsp. olive oil
2 tbsp. lemon juice
1/4 tsp. black pepper
2 tbsp. minced parsley

1. Heat broiler.

2. Lay red peppers on broiler pan rack and broil 6 inches from heat, turning them 3 times, until charred all over - 5 to 8 minutes. Place peppers in a paper or plastic bag, set in a bowl and allow to cool for about 10 minutes. This will make them easy to peel.

3. Peel and core peppers over bowl, reserving any juice. Discard seeds, slice peppers lengthwise into strips 1/2 inch thick; set aside.

4. In a small saucepan, with enough boiling unsalted water to cover, cook green beans 2 minutes or until crisp-tender. Drain in a colander, rinse under cold running water and drain again.

5. In a large bowl combine onion, white and kidney beans. Add red peppers, their juice and green beans. Add olive oil and lemon juice, sprinkle with black pepper and parsley; stir gently to mix. Cover; chill in refrigerator at least 2 hours. Remove 1/2 hour before serving. Can be made a day ahead.