Multicolored pepper and bean salad with ricotta salata and herbs

You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.

Coarse salt

1/ 2 pound green beans, ends trimmed

1/ 2 pound yellow wax beans, ends trimmed

3 shallots, peeled and thinly sliced into half-moons (about 3 /4 cup)

1/ 4 cup capers, rinsed and drained (optional)

3 tablespoons sherry vinegar

5 tablespoons extra-virgin olive oil

3 pounds assorted bell peppers, quartered, seeds and ribs removed

Freshly ground black pepper

1/ 2 cup loosely packed fresh basil leaves

1/ 2 cup loosely packed fresh mint leaves

6 to 7 ounces fresh ricotta salata cheese

• Prepare a large ice-water bath; set aside. Fill a stockpot with water; bring to a boil, and add a generous amount of salt. Add the green beans and wax beans to the boiling water, and cook just until they are crisp-tender and their color brightens, 3 to 4 minutes. Transfer the beans to the ice bath to stop the cooking and to preserve the color. Drain, and pat dry with paper towels. Slice the larger beans in half lengthwise. Set aside in a large bowl.
• Make the vinaigrette: In a small bowl, combine the shallots, capers (if using), vinegar, and a pinch of salt; let stand 15 minutes. Whisking constantly, slowly add the olive oil.
• Meanwhile, slice the peppers as thinly as possible using a sharp knife or mandoline. Add to the bowl with the beans. Drizzle with the vinaigrette, and toss to combine; season with salt and black pepper. Just before serving, tear the basil and mint leaves into small pieces, and crumble the ricotta salata. Stir the herbs and cheese into the salad.

SERVES 10 TO 12