Tomato, Green Bean and Carrot Salad

This recipe is LOOSELY based on a Fannie Farmer recipe that is made up mostly of green beans with a bit of tomatoes and no carrots. But since I still have lots of tomatoes that need to be used, and the green beans are just coming on, I switched their amounts and made a tomato salad with the other vegetables I had on hand (like carrots instead of celery). It turned out pretty well, and was definitely an interesting salad. I would probably make this again, as it was bursting with flavor and used a lot of tomatoes.

For this, I used:
3-5 medium tomatoes (about 4 cups, chopped)
1 c. green beans
1/2-3/4 c. black olives
2 medium carrots
1 very small red onion (or 1/2 medium)
1/2 c. vinaigrette dressing

1. Remove stems from green beans and cut to about 1 1/2 inch pieces
2. Put on to steam 5-10 minutes, until slightly soft but still a bit 'squeak' when bitten
3. Meanwhile, chop tomatoes
4. Put carrots and onions through a food processor or grate/mince them
5. Cut black olives if whole
6. Mix all ingredients together and dose liberally with vinaigrette/French dressing
7. Take green beans off heat and chill in fridge until cold, then toss into salad
8. Eat plentifully!