3 Bean Salad
1/2 Fresh green beans, boiled 5 minutes until just tender
2 cups fresh or frozen butter beans
1 (16 ounce can) white kidney beans
3 green onions split lengthwise and placed in iced water to curl
12 cherry tomatoes
dressing
1/2 cup extra virgin olive oil
1/8 cup thyme infused vinegar
1/2 teaspoon fresh thyme
1/8 teaspoon dry mustard
1/8 teaspoon paprika
salt and fresh ground pepper to taste
In a large bowl, mix salad dressing ingredients. Toss green beans in dressing and arrange on 1/3 of a serving plate or platter. Drain white kidney beans and rinse in cold water, toss in dressing and arrange on middle third of serving dish. Toss cooked butter beans in remaining dressing and arrange on 1/3 of plate.
Garnish platter with green onion curls and cherry tomatoes.