Warm yellow wax beans with bacon vinaigrette

2 lb. yellow wax beans
3 tbsp. extra-virgin olive oil
4 oz. thickly sliced bacon
2 tbsp. sherry vinegar
10 oz. cherry tomatoes
1 small shallot
2 clove garlic,
1/4 c. chopped basil
kosher salt
freshly ground pepper

Cook the beans in a large pot of salted boiling water until crisp-tender, about 5 minutes. Drain the beans and cool them under cold, running water. Once cooled, drain the beans well and pat them dry. Transfer the beans to a large bowl. In a large skillet, heat the olive oil. Add the bacon and cook over moderate heat, stirring, until golden, 7 to 8 minutes. Remove the skillet from the heat and stir in the vinegar, tomatoes, shallot, garlic, and basil. Scrape the bacon vinaigrette over the beans, season with salt and pepper, and toss to evenly coat. Serve warm.

Recipe from delish.com