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.
