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.
More Recipes and Ideas:
Frisee Salad with Spiced Walnuts, Pears, Farmhouse Cheddar, and Port Vinaigrette, Valencian Salad (Ensalada Valenciana), Winter Salad with Toasted Mustard Seed Vinaigrette, Cobb Salad Recipes, Cheese Dip Recipes, Thanksgiving Appetizers, Couscous Salad Recipes, Bean Salad Recipes, Artichoke Appetizer Recipes