Empty beans into colander and rinse. Let sit to drain.
Combine olive oil, vinegar, oregano, salt and pepper. Add shallot and crush slightly with fork.
Stir vigorously. Let sit 10 minutes.
Place beans in large bowl with feta and olives. Remove shallot from vinaigrette, pour over beans and toss well. If desired, salad can be chilled up to 1 day before serving.
To Serve: Stir in spinach and basil. Place in serving bowls and garnish with pomegranate seeds. For a hearty meal, top with grilled beef, chicken or shrimp.