Open each can of beans, one by one. Pour into a colander and wash off the beans with cool water.

Line your countertop with paper towels and turn out beans onto them. Pat dry.

Open can of roasted red peppers and drain.

Trim both ends of the fresh green beans and then chop them into 1-inch pieces. Bring a pot of water to a slow boil and slightly blanch the beans for one to two minutes. Immediate strain and place beans into a bowl with ice water to stop the cooking process and keep the green beans crisp.

Take a large mixing bowl and add all of the canned beans, green beans, and red pepper.

Toss with Italian dressing, to taste. (I like Olive Garden Signature Italian dressing but you can use any brand you like or simply toast with a mixture of olive oil, vinegar, and herbs.

Refrigerate.