Use the three-bean salad with other recipes.
In a small mixing bowl combine oil, vinegar, chives, basil, black pepper, kidney beans, garbanzo beans, green beans and onion to form a Tri-Bean Salad. (Make the night before.) Place mixing bowl in refrigerator to allow vegetables to marinate. In saucepan, poach shrimp in boiling water with wine and bay leaves until cooked, 3-4 minutes. Remove shrimp from saucepan and cool. Arrange a bed of lettuce on three large plates. In the center of the plates on the lettuce place a mound of bean salad. Place the shrimp around the salad and sprinkle with parsley. Chill and serve.