1.5 teaspoons white balsamic vinegar (we used lemon flavored)
Bring a small pot of water to a boil. Drop in beans and blanch for about 3 minutes. Beans should still be crunchy, and not too soft. Remove from heat and drain. Place beans into a cold water bath filled with ice to stop the cooking process.
In a large mixing bowl whisk together sugar, olive oil, and white balsamic vinegar. Season with salt and pepper. Then, add in beans and cherry tomatoes. Toss to combine all ingredients. This dish can be served immediately or refrigerated until needed.