Bean and Tomato Salad with Honey Vinaigrette

2 15-oz cans white beans, rinsed
1/2 teaspoon sea salt
1/2 cup chopped red onion
1/4 cup cider vinegar
2 tablespoons honey
1 tablespoon extra virgin olive oil
freshly ground pepper to taste
8 oz green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered
1/2 cup fresh basil leaves, thinly sliced

Combine the beans, salt, 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 tomatoes and basil. Season with salt and pepper.

From eatingwell.com