Green Bean, Red Bean, and Tomato Salad

I know. This is a classic combination. It harkens back to the 1950's, maybe even further back in time than that. But this is no three bean salad out of a jar. You trim the green beans and cook them for 4-5 minutes in boiling water with a little salt. When you drain off the hot water, you run them under icy cold water so they retain their bright green color. Add a can of your favorite bean (red beans, chili beans, whatever you like--but a bean with a creamier consistency, not chick peas), some minced red onions, and as many sliced tomatoes as you want--the proportions depend on individual taste, and just how bountiful a tomato year it is--this is a good year, so lots of tomatoes. Chiffon up whatever herbs you have, at the very least basil and parsley, and toss with a dressing of your choice (my choice was a walnut champagne vinegar with olive oil, salt, pepper, and garlic-- I don't even bother to mix it, just put equal parts vinegar and oil right onto the salad). Divine....