2-1/4 cups canned cannellini beans, rinsed and drained
1/4 cup julienned roasted sweet red peppers
3/4 cup pitted Greek olives, halved
3 tablespoons olive oil
4 teaspoons lemon juice
6 fresh basil leaves, thinly sliced
Salt and pepper to taste
Place green beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-6 minutes or until crisp-tender. Cool.
In a large bowl, combine the green beans, kidney beans, red peppers and olives. In a small bowl, combine the oil, lemon juice, basil, salt and pepper. Pour over bean mixture; toss to coat. Serve at room temperature.