Three Bean Salad

1 can of high quality white beans or chickpeas
1/2 # purple beans
1/2 # romano beans
1 red onion thinly sliced
1 TB fresh thyme chopped
1 cup sun gold tomatoes, halved
2 TB red wine vinegar
1/2 cup Extra Virgin Olive Oil
1 tsp salt
1/4 tsp ground black pepper

1. Rinse canned beans well and reserve.
2. Bring 1 gallon of salted water to a boil.
3. Have an ice bath ready, 50 percent ice and 50 percent water
4. Add yellow beans to water first, don’t add more beans than necessary and do not let boiling stop. Cook for 1 minute and then plunge into ice bath. Repeat until yellow beans are done and then repeat with purple beans.
5. Dry beans.
6. Combine all remaining ingredients and let sit for 1 hour before serving.