Preparation

1. Roast bell peppers on a grill pan under the broiler or over hot coals on the grill until charred. Turn 1/4 turn about every 4-5 minutes under the broiler, timing will vary on the grill. Remove peppers to a large bowl, cover and allow to cool enough to handle before peeling, seeding, and dicing into 1/4-inch dice. Season with salt and pepper to taste.
2. Meanwhile to make the dressing: Whisk together the anchovy paste, garlic and vinegar, drizzle in the olive oil, then add the parsley. Taste and adjust seasonings.
3. Place the beans in a medium bowl and pour dressing over the beans. Add roasted peppers and tomatoes. Toss to coat with dressing.
4. Arrange 1/2 cup of greens onto each of 6 plates. Top with a heaping 3/4 cup of the bean mixture and serve.