Ingredients: 

• 1 cup Dried beans, such as kidney or white or a bean GPS grows: Scarlet Runner, Bingo or rattlesnake 
• 2  bay leaves 
• ½ of 1 onion, sliced thin 
• 2 small  carrots, cut into ½-inch dice (about 1 ½ cups) 
• 2 cups ripe tomatoes, cut into 1-inch dice (may use frozen tomatoes) 
• 1 cup sweet peppers, cut into ½-inch dice 
• 2 small summer squash (zucchini), cut into half moons 
• 1/3 cup fresh basil, chiffinode 
• 2 Tbsp. thyme, leaves picked but not chopped 
• 3 tsp salt, or to taste 
• 1 tsp paprika 
• ¼ tsp cayenne pepper 
• ¼ cup vinegar (red wine, white wine, sherry) 
• ¼ cup olive oil 

Make it: 

1. Soak the dried beans overnight in enough water to cover by 2 inches. Cook the beans by putting them in a soup pot, covering them with water and adding the bay leaves. Bring to a simmer, covered, and then cook at a slow simmer, with the top slightly open, for 30 minutes to 1 hour or until tender but not falling apart (each bean is different and the older the dried bean the longer it takes to cook). 
2. When the beans are cooked, drain them and put them into a large mixing bowl. Add the next 6 ingredients. Toss well.  
3. Add the rest of the ingredients and toss again (be careful not to break up the beans). Adjust flavor with more salt, pepper, vinegar and or olive oil to taste 

Notes:  

This salad is even better the next day but might require a bit more salt and lemon at that time.