Half the bell peppers lengthwise, removing seeds and stems. If using dry beans, rinse well, drain, and add water to cover by 8 cm. Let soak overnight. Drain and rinse soaked beans, discarding water. Add fresh water to cover by 8 cm. Bring to boil, then loosely cover pot and simmer for about one hour, until tender but not mushy; season to taste with salt. Preheat oven to 230ºC . Place cut peppers on broiling pan, 8 cm from heat. Turn frequently until skins are blackened. Cool. Remove skins, and cut into 3 cm squares. Combine in serving bowl with beans. Combine dressing ingredients thoroughly; toss with beans and peppers. Garnish with scallions. Yield: 6 to 8 servings. From 1994 Shepherd's Garden Seeds Catalog, pg. 8.