Ingredients

Coarse salt and freshly ground black pepper

2 ounces haricots verts, trimmed

2 ounces yellow wax beans, trimmed

1 15-oz can white beans, drained and rinsed

1 roasted red pepper (jarred), chopped

2 cups baby arugula

1 tablespoon red-wine vinegar

3 tablespoons extra-virgin olive oil

3 tablespoons grated Parmesan

Preparation

Bring a medium pot of well-salted water to a boil. Working in batches, blanch haricot verts and yellow wax beans until crisp-tender, about 3 minutes for each. Transfer to an ice bath. Drain. Cut beans into 1/2-inch pieces; transfer to a bowl.

Add white beans, red pepper, and arugula.

In a small bowl, whisk vinegar and oil. Season with salt and pepper. Drizzle over vegetables and toss to combine. Sprinkle with Parmesan before serving.