Three-Bean Dinner Salad

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8 ounces green beans or haricots verts, trimmed

8 ounces yellow wax beans or Romano beans (see Note), trimmed

1 tablespoon white wine vinegar

1/4 red onion, half minced, the other half thinly sliced

1 tablespoon thinly sliced basil

-- Kosher salt and freshly ground pepper, to taste

3 tablespoons extra virgin olive oil, plus more to drizzle

1 1/2 cups cooked or canned cannellini or kidney beans (from a 15-ounce jar or can), drained and rinsed

1/2 pint cherry tomatoes, halved

4 cups mixed baby greens or baby arugula (optional)

-- Crusty bread to serve

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