Green Bean, Yellow Bean and Cherry Tomato Salad

1. 1

   Cook all beans in large pot of boiling salted water until crisp-tender, about 5 minutes.

2. 2

   Drain; rinse with cold water and drain well.

3. 3

   (Can be prepared 1 day ahead.

4. 4

   Pat dry, then wrap in paper towels.

5. 5

   Enclose in plastic bag and refrigerate.)

6. 6

   Combine beans, tomatoes, onion and basil in serving bowl.

7. 7

   Whisk oil, vinegar and sugar in small bowl to blend.

8. 8

   Season dressing with salt and pepper.

9. 9

   Add dressing to vegetables; toss to coat.

10. 10

    Cover; chill at least 1 hour and up to 4 hours, tossing occasionally.

11. 11

    Serve salad cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.