In saucepan, heat romano beans over medium-low heal until hot; drain and rinse under hot water.
Drain well and place in bowl.
Meanwhile, whisk together oil, vinegar, hot pepper, parsley, sugar, basil, salt, pepper and garlic; toss with beans.
Stir in onions, roasted peppers and celery.
Cover and refrigerate for at least 2 hours or until chilled.
(Salad can be stored in refrigerator for up to 1 week.)