1/2 Cup Red Kidney Or Pinto Beans	-Sun-Dried Tomato, Chopped
1/2 Cup White Cannelloni Or Butter	1/2 Cup Unsalted Cashews Or
-Beans	-Almonds, Split
2 Tablespoons Olive Oil	DRESSING
6 Oz Cut Up Fresh Green Beans	3 Tablespoons Sunflower Oil
3 Spring Onions, Sliced	2 Tablespoons Red Wine Vinegar
1 Small Yellow Or Red Pepper,	1 Tablespoon Coarse Grain Mustard
-Sliced	1 Tsp Sugar
1 Carrot, Coarsely Chopped	1 Tsp Mixed Herbs
2 Tbsps Dried Topping Onions Or	Salt & Pepper

1. Soak the beans, overnight if possible, then drain and rinse well, cover with a lot of cold water and cook according to the instruction on the pack. OR use canned kidney or butter beans.
2. When cooked, drain and season the beans and toss in the olive oil. Leave cool for 30 minutes.
3. In a large bowl, mix in the other vegetables, including the sun-dried tomatoes but not the crisp topping onions , if using, or the nuts.
4. Make up the dressing by shaking all the ingredients together in a screw topped jar. Toss the dressing into the salad and check for seasoning again. Serve sprinkled with the topping onions, if using, and split nuts.