2 cups assorted fresh shelling beans, washed 8 oz. fresh wax and green beans, trimmed and cut into bite size pieces 1/2 cup red wine vinegar 1/4 cup olive oil 2 T. sugar 2 T. dijon mustard 1 cup sliced red onion 1/4 cup chopped fresh Italian parsley 1/4 cup chopped fresh mint crumbled feta

In a medium pot, place shelling beans and water to cover by 2 inches. Boil, reduce heat, and simmer covered for 15 minutes. Add wax and/or green beans and cook 10 minutes more. Drain and rinse with cold water. In a large bowl, whisk together vinegar, olive oil, sugar, and mustard. Add 1 tsp. salt and 1/3 tsp. black pepper. Add beans, onion, parsley, and mint and toss. Chill, covered, 4 to 24 hours. Top with feta.