Recipe courtesy of Sunny Anderson
30 min
20 min
10 min
4 to 6 servings


  • Salt
  • 1/2 pound string beans
  • 1/4 cup sliced Spanish olives
  • 1/4 cup chopped roasted red pepper
  • 1/2 cup chopped red onion
  • 1 cup cubed provolone cheese
  • 2 cups cubed salami
  • 2 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper


Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.

In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

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