Multicolored Pepper-and-Bean Salad with Ricotta Salata and Herbs

INGREDIENTS

• Coarse salt
• 1/2 pound green beans, ends trimmed
• 1/2 pound yellow wax beans, ends trimmed
• 3 shallots, peeled and thinly sliced into half-moons (about 3/4 cup)
• 1/4 cup capers, rinsed and drained (optional)
• 3 tablespoons sherry vinegar
• 5 tablespoons extra-virgin olive oil
• 3 pounds assorted bell peppers, quartered, seeds and ribs removed
• Freshly ground black pepper
• 1/2 cup loosely packed fresh basil leaves
• 1/2 cup loosely packed fresh mint leaves
• 6 to 7 ounces fresh ricotta salata cheese