Green and Yellow Bean Salad with Chunky Tomato Dressing and Feta Cheese

• 3/4 pound wax beans, trimmed
• 3/4 pound green beans, trimmed
• 2 cups chopped tomato
• 1 tablespoon sherry vinegar
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced fresh basil
• 1/2 cup (2 ounces) crumbled feta cheese

Cook beans in boiling water 5 minutes or until crisp-tender. Drain and rinse with cold water.

Combine the tomato and next 4 ingredients (tomato through pepper) in a bowl. Divide the beans evenly among 8 plates. Spoon 1/4 cup tomato mixture over the beans. Sprinkle with 1 tablespoon sliced basil and 1 tablespoon cheese.

Serves 8; 67 calories.

VERDICT:  Really good!  The wax beans at Lunds looked bad, so I used all green beans.  I also used halved grape tomatoes instead of chopping up a large tomato, and substituted white wine vinegar for the sherry vinegar.  Fresh and easy--keep.