Source: dLife

A bright bean and tomato salad topped with a light basil vinaigrette.

Servings

1 lb fresh green beans , trimmed
1 lb Snap Beans, yellow, fresh , trimmed (wax beans)
0.25 cup balsamic vinegar
2 tbsp extra virgin olive oil
0.5 tsp kosher salt
0.5 tsp black pepper , freshly ground
3 cup fresh cherry tomatoes , halved, about 2 pints
1 oz fresh basil leaves , 1 cup, coarsely chopped
0.5 cup fresh chopped red onion
1 fresh basil leaves (sprigs, optional)

1 Boil green and wax beans in a pot for 5 minutes. Strain and immerse in ice water; strain again.
2 Whisk together vinegar, oil, salt, and pepper. Combine beans, tomatoes, basil, and onion and toss with dressing.
3 Wrap with plastic wrap and refrigerate until serving. Top with basil sprigs.

This can be made up to 1 day in advance.