Blanch green and yellow beans and dress them while still warm with a shallot vinaigrette. Top with crumbled feta and whole basil leaves; serve at room temperature.
Basil vinaigrette:
¼ cup vinegar
½ tsp. salt
1 small shallot, minced
½ cup olive oil
¼ tsp. black pepper
Whisk all ingredients until well mixed and pour over salad.