Green and Yellow Bean Salad w/ Chunky Tomato Dressing & Feta

4 cups water
3/4 pound wax beans, trimmed
3/4 pound green beans, trimmed
2 cups chopped tomato
1 tbsp sherry vinegar
2 tsp extravirgin olive oil
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup thinly sliced basil
1/2 cup (2 ounces) crumbled feta cheese

Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Spinkle each serving with 1 tbsp sliced basil and 1 tbsp cheese.

-Cooking Light, September 2007