Deconstructed Bean Salad

2 cups (8 ounces) green beans, trimmed
1 x 15 ounce can chickpeas, rinsed
1 x 15 ounce can dark red kidney beans, rinsed
1 x 15 ounce can cannellini beans or navy, rinsed
1 cup cherry tomatoes, halved (Marinated tomatoes work well in this salad.)
½ cup radishes, very thinly sliced
½ cup roasted red pepper strips
½ cup kalamata olives
3 eggs, hard boiled, cut in halves

Simple Vinaigrette
Marzetti Dill Veggie Dip
fresh basil, to taste

Steam green beans.

Arrange components in little sections on a large serving platter. 

Season beans with the vinaigrette.

Serve with Dill Dip. Garnish with basil.