Pepper and Bean Salad

? pound green beans (trimmed)
? pound yellow beans (trimmed)
3 shallots peeled and thinly sliced into half moons
? cup capers drained and rinsed
3 tablespoons sherry vinegar
5 tablespoons olive oil
3 pounds assorted bell peppers sliced as thinly as possible
Freshly ground black pepper
? cups loosely packed basil leaves
? cup loosely packed mint leaves
6-7 oz. feta (or ricotta salata)


Steam beans 3-4 minutes until crisp tender. Rinse in ice cold water. Slice large beans in half lengthwise. Toss in peppers. Set aside.
Combine shallots, capers, vinegar and salt. Let stand 15 minutes then whisk in olive oil.
Toss vinaigrette with peppers and beans.
Season to taste with salt and black pepper.

Toss in cheese and herbs just before serving.