In a medium saucepan, heat O California Organic Extra Virgin Olive Oil. Add the chopped onion and a small pinch of salt and cook, stirring, over medium heat until translucent and tender, about 5 minutes. Lower the heat, add the beans and corn and stir over medium-low heat for about 1 minute, until tender but still crisp.
Transfer cooked ingredients to a large bowl and let the mixture cool. In a small bowl whisk O Citrus Champagne Vinegar and O Fresh Basil Olive Oil, salt and cracked pepper. In a large bowl toss in with vegetables, including raw tomatoes, then top with the feta cheese. Adjust salt and pepper to taste.