- Rinse the dried kidney beans 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.
- Drain the soaked beans, rinse and transfer to a large saucepan.
- Add 6 cups cold water. 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. (If you’re using heirloom beans, be sure to check them after 20 minutes—they tend to cook more quickly than conventional beans.)
- If at any time the liquid level drops below the beans, add 1 cup water.
- When the beans are about three-fourths done, season with 1/2 teaspoon salt.
- When the beans are tender, remove from the heat and drain.
- Combine the beans (cooked or canned), the remaining 1/2 teaspoon salt, minced onion, vinegar, honey, oil and pepper in a large bowl.
- Stir, cover and refrigerate to marinate for at least 1 hour or overnight.
- Cook green beans in a large pot of boiling water until crisp-tender, about 5 minutes.
- Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans.
- Stir in cherry 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.