Three-Bean Salad With Arugula And Bell Pepper

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Coarse salt and freshly ground black pepper

2 ounces haricots verts, trimmed

2 ounces yellow wax beans, trimmed

1 15-oz can white beans, drained and rinsed

1 roasted red pepper (jarred), chopped

2 cups baby arugula

1 tablespoon red-wine vinegar

3 tablespoons extra-virgin olive oil

3 tablespoons grated Parmesan

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