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    Edamame Bread Salad

    PREP: 30 minutes COOK: 6 minutes COOL: 20 minutes CHILL: 30 minutes to 8 hours MAKES 6 servings

    3⁄4 cup feta cheese

    1⁄2 cup plain Greek yogurt or low-fat yogurt

    2 tablespoons snipped fresh basil

    1 small clove garlic, minced

    Salt

    Ground black pepper

    8 cups water

    1⁄2 teaspoon salt

    2 12-ounce packages frozen soybeans (edamame)

    11⁄2 pounds fresh green beans, trimmed

    1 recipe Balsamic Dressing

    2 cups yellow and/or red cherry tomatoes, halved

    12 slices crusty country bread, toasted

    Fresh basil leaves (optional)

    1 In a small bowl mash feta cheese and yogurt using a fork until combined. Add basil and garlic; mash until well combined. Season to taste with salt and ground black pepper. Cover and chill.

    2 Meanwhile, in a large saucepan bring the water and salt to boiling. Add soybeans and green beans. Return to boiling; reduce heat. Cook, covered, for 6 to 8 minutes or until tender; drain. Transfer soybean mixture to a large bowl; cool for 20 minutes.

    3 Meanwhile, prepare Balsamic Dressing. Add tomatoes to soybean mixture. Drizzle with half of the Balsamic Dressing; toss to coat. Cover and chill for at least 30 minutes or up to 8 hours.

    4 To serve, spread feta mixture on bread slices; place 2 slices on each salad plate. Toss soybean mixture; mound on top of bread. Drizzle with the remaining Balsamic Dressing. If desired, garnish with additional basil leaves.

    PER SERVING: 474 cal., 24 g total fat (7 g sat. fat), 27 mg chol., 679 mg sodium, 46 g carb., 10 g fiber, 22 g pro.

    Balsamic Dressing

    In a blender combine 1⁄4 cup lightly packed fresh basil leaves, 1⁄4 cup olive oil, 2 tablespoons balsamic vinegar, and 2 tablespoons red wine vinegar. Cover and blend until smooth. Add 2 tablespoons whipping cream and blend to mix. Season to taste with salt and ground black pepper.