Italian Three-Bean Salad

• 2 cups quartered cherry tomatoes
• 1/2 cup chopped green onions
• 1/4 cup chopped pitted kalamata olives
• 1 tablespoon chopped fresh oregano
• 2 teaspoons grated lemon rind
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 8 cups water
• 1/2 pound shelled fresh cranberry beans
• 2 cups (2-inch) cut green beans
• 2 cups (2-inch) cut yellow wax beans
• 2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well.
3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.

quartered cherry tomatoes, green onions, olives, fresh oregano, lemon rind, lemon juice, olive oil, freshly ground black pepper, kosher salt, water, cranberry beans, green beans, beans, cheese

Taken from www.myrecipes.com/recipe/italian-three-bean-salad (may not work)