This was a terrific combination of flavors. I made some substitutions, though: instead of fresh seeded tomatoes, I used oil-packed sundried tomatoes as the flavor is more intense, and I omitted the olives (only because I was also serving a pasta salad with fresh tomatoes and kalamata olives and didn't want the salads too similar). And the cooking time for the beans is way too long: 3-4 minutes is sufficient. Be sure the pepper is freshly ground and fairly coarse too. I love balsamic vinegar and wanted to use it rather than the red wine vinegar, but I think the lighter flavor of the red wine vinegar was a good choice. All in all, a refreshingly different salad.
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This was a terrific combination of flavors. I made some substitutions, though: instead of...