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Summertime, or anytime, is the right time for a cool bean salad. Invest in a slow cooker (as low as $12) and save yourself the heat of the kitchen.

I don't often soak my beans but runner cannellini seem to beg for a gentle re-hydration, so these get the spa treatment before cooking. They will look horrible as they soak and you might think the skins are falling apart and the whole thing is a mess, but as the beans re-hydrate, they swell up and expand, pulling the skins with them like a balloon.

I almost always sauté onion, celery and carrot in olive oil and add this mixture, along with a bay leaf, into the pot for cooking.

This salad is an ideal opportunity to show off your best olive oil. I also think the crunch of the peppers versus the softness of the cannellini is a swell contrast. Be sure and go easy on the fresh oregano. I like things strong and bold, too, but oregano can easily overpower a dish when fresh.

2 cups cooked runner cannellini beans 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 clove garlic, minced 1 scant teaspoon, fresh Italian oregano 1/2 fresh tomato, chopped olive oil and vinegar to taste salt to taste Gently toss all ingredients and chill for about an hour. Variations: Serve on a bed of lettuce. Substitute vinegar for a fig balsamic.