Cold Bean Salad

3/4 lb green wax beans
3/4 lb yellow wax beans
2 cups tomatoes, chopped
1 tbs balsamic vinegar
3 tsp extra-virgin olive oil
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup of thinly sliced basil
1/2 cup (2 oz.) feta cheese, crumbled

Cook beans in boiling water (not too long or they'll get soggy!) for up to 5 minutes, or until crisp-tender. Drain and rinse with cold water.

Combine the tomato, vinegar, olive oil, salt and pepper in a bowl. Evenly divide the beans (either whole or precut) among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon crumbled feta.