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1
If using canned beans, skip to Step 3.
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2
If using dried beans, rinse and pick over for any stones, then place in a large bowl, cover with 3 inches of cold water and soak at room temperature for at least 6 hours or overnight.
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3
Drain the soaked beans, rinse and transfer to a large saucepan.
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4
Add 6 cups cold water.
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5
Bring to a simmer, partially cover, and simmer gently, stirring once or twice, until tender but not mushy, 20 minutes to 1 hour, depending on the freshness of the dried beans.
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6
(If youre using heirloom beans, be sure to check them after 20 minutesthey tend to cook more quickly than conventional beans.)
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7
If at any time the liquid level drops below the beans, add 1 cup water.
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8
When the beans are about three-fourths done, season with 1/2 teaspoon salt.
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9
When the beans are tender, remove from the heat and drain.
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10
Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, onion, vinegar, honey, oil and pepper in a large bowl.
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11
Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
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12
Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes.
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13
Drain, rinse with cold water, and drain again.
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14
Pat dry and add to the marinated beans.
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15
Stir in cherry (or grape) tomatoes and basil.
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16
Season with pepper.
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17
To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
