Grape Tomato, Green and Yellow Bean Salad

1/4 pound green beans, ends snapped off
1/4 pound yellow beans, ends snapped off
2 cups grape tomatoes, halved lengthwise
1/3 cup finely chopped sweet onion
2 Tbsp. chopped chives
4 tsp. white wine vinegar
1/2 tsp. salt, or to taste
Pinch of ground black pepper
2 tsp. extra virgin olive oil
1/2 cup basil leaves, loosely packed

Cook the beans in boiling water for 3 minutes. Drain the beans in a colander. Immediately plunge the beans into a bowl of ice water to set their color and crisp them. Drain the beans, pat dry and place them in a medium bowl. Add the tomatoes, onion and chives.

In a small bowl, whisk together the vinegar, salt and pepper until the salt dissolves. Whisk in the oil. Pour the dressing over the salad, and toss until evenly coated.

Let the salad sit for 15 minutes to allow the flavors to blend. Divide the salad among 4 salad plates. Sprinkle one-fourth of the basil over each salad, and serve immediately.

Makes 4 servings (about 4 cups).

Nutritional information
Per serving: calories, 59; total fat, 3 g; saturated fat, less than 1 g; carbohydrate, 9 g; protein, 2g; dietary fiber, 3g; sodium, 301 mg.

* You can vary this recipe, based on what looks best at the farmers' market or supermarket. You can use flat Romano beans, tiny currant tomatoes or chopped shallots in place of yellow beans, grape tomatoes or sweet onion.

Serving Suggestion: Serve this salad on a platter lined with lettuce leaves, bathing them in the tangy dressing that collects in the bottom of the mixing bowl.

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