3 Bean Salad
Dressing
6 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar
1 sprig fresh thyme
1 teaspoons honey
Pour 1/3 of dressing over each of three kinds of beans
1 can cannelloni beans
1 cup fresh black eyed peas, cooked
1/2 pound green beans, blanched
3 green onions, thinly sliced
1 red bell pepper, chopped
10 basil leaves, chiffonade
Place beans side by side on plate or platter; garnish with green onions, pepper and basil. Cover and marinate an hour or more.
NOTE: to serve later in the week, double the recipe. Cook extra green beans for Salad Nicoise later in the week.