Serve the salad immediately after tossing with the vinaigrette. The green beans will not keep its bright green color if it stands for more than 15 minutes.
Bring saucepot of water to boil on high heat. Add green beans; cook 3 to 5 minutes or until tender-crisp. Rinse under cold water. Drain well.
Mix oil, vinegar, Seasoning and sugar in large bowl with wire whisk until well blended. Add green beans and tomatoes; toss to coat well. Sprinkle with feta cheese. Serve immediately.
Substitution Tip: Try also with sugar snap peas or asparagus.