375 g green beans, trimmed 3/4 lb
375 g yellow wax beans, trimmed 3/4 lb
750 ml tomatoes, diced 3 cup
1 medium-size red onion, thinly sliced
125 ml fresh basil, chopped 1/2 cup
75 ml olive oil 5 tbsp
45 ml red wine vinegar 3 tbsp
1 ml sugar 1/4 tsp
Cook all beans in large pot of boiling salted water until tender-crisp, about 5 minutes. Drain; rinse with cold water and drain well.
Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour.
Serves 6