Blanch green beans: Bring a pot of water to a boil, lower to a simmer, drop in the green beans for 1 minute. Transfer the beans to an ice-water bath. Drain.                                                                                                                                                                Roasting the bell peppers: Roast the peppers on an open flame (on your gas range or grill) using tongs to turn until charred on all sides. Place in a paper bag for 10 to 15 minutes (to help loosen the skins). Scrape off the charred skin, remove the seeds, and slice into thick strips.                                                                                                                                                                   Assembling the salad: Arrange all ingredients in separate rows on a large serving platter. Drizzle Basil Vinaigrette over all the ingredients, season with salt and pepper, and garnish with basil just before serving.  (Recipe♦591)