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.
Recipe courtesy of Sunny Anderson