Bean and Tomato Salad with Honey Vinaigrette

Active Time: 35 min.                                                                          Makes: 8 servings, about 1 c. each

1 ¼ c. dried beans or 2 -15 oz. cans white beans, rinsed           1 tsp. salt, divided

½ c. minced red onion                                                      ¼ c. cider vinegar

4 tsp. honey                                                                    1 tsp. oil

½ tsp. freshly ground pepper, or to taste                               1 c. green beans, trimmed and cut into 2-inch pieces

1 pint cherry or grape tomatoes, halved or quartered              1 pound tomatoes, sliced

If using dried beans, follow bean soaking and cooking directions; otherwise, use canned beans.  Combine the beans (cooked or canned), the remaining 1/2 tsp. salt, onion, vinegar, honey, oil and pepper in a large bowl.  Stir, cover and refrigerate to marinate for at least 1 hr or overnight.  Cook green beans in a large pot of boiling water until crisp-tender, about 5 min.  Drain, rinse with cold water, and drain again.  Pat dry and add to the marinated beans.  Stir in cherry (or grape) tomatoes and basil.  Season with pepper.  To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.

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