- 3/4 pound green beans, trimmed
- 3/4 pound yellow wax beans, trimmed
- 3 cups cherry tomatoes (about 14 ounces), halved
- 1 medium-size red onion, thinly sliced
- 1/2 cup thinly sliced fresh basil
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon sugar
- Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)
- Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Serve salad cold or at room temperature.