Mediterranean Three-Bean Salad

In a 4- to 5-quart pot place shelling beans and water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, covered, 15 minutes. Add wax and/or green beans. Cook 10 minutes more or until tender. Drain; rinse with cold water; drain again.

In a large bowl whisk together vinegar, olive oil, sugar, mustard, 1 tsp. salt, and 1/2 tsp. black pepper. Add beans, onion, parsley, and mint; toss. Chill, covered, 4 to 24 hours. Top with feta. Serves 12.