1 can (16 ounces) of small black beans 1 can (16 ounces) of dark red kidney beans 1 can (16 ounces) of small lima beans 1 can (16 ounces) of small white beans 1/2 cup of thinly sliced scallions 1 tablespoon of minced fresh thyme or 1 teaspoon of dried thyme 1/2 cup of minced Italian leaf parsley 6 medium well ripened plum tomatoes (12 ounces) 2 tablespoons of balsamic vinegar 1 teaspoon of Dijon-style mustard 1 teaspoon of sugar 1/2 teaspoon of coarse salt 1/2 teaspoon of freshly milled black pepper 1 1/2 tablespoons of extra virgin olive oil
Place all of the canned beans in a large colander and rinse under cold running water. Thoroughly drain the beans and blot dry. Gently stir in the scallions, thyme and parsley. Wash the tomatoes and blot dry. Slice each in half horizontally and core. Lightly squeeze each half in a strainer set over a bowl to release most of the seeds and juice. Poke out any remaining seeds and reserve 1/3 cup juice for dressing. Slice tomatoes into 1/2 inch, dice and add to bean mixture. Put the reserved tomato juice, vinegar, mustard, sugar, salt and pepper in a small bowl. Stir with a whisk. Slowly add olive oil and whisk until blended. Gently toss dressing with salad, cover with plastic wrap and refrigerate until well chilled, about 1 hour. Gently toss once again, before serving. Makes 10 servings
