Ingredients
2
tablespoons olive oil
2
tablespoons balsamic vinegar
2
tablespoons red wine vinegar
1/4
cup lightly packed fresh basil leaves
2
bags (12 oz) frozen whole green beans
2
bags (10 oz) Cascadian Farm™ Organic frozen shelled edamame
1/3
cup reduced-fat feta cheese
1
container (6 oz) fat-free Greek yogurt
2
tablespoons snipped fresh basil
1
small clove garlic, minced
1/4
teaspoon salt
1/4
teaspoon black pepper
2
cups yellow cherry tomatoes, halved
12
slices crusty country bread, toasted
Fresh basil leaves
Preparation
Prepare balsamic dressing by combining the 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves in a blender. Blend until smooth.
Prepare green beans and edamame according to package directions. Drain; combine in a large bowl. Cool to room temperature, then add tomatoes. Drizzle with half of the dressing; toss gently to coat.
Meanwhile, in a small bowl, combine feta cheese and yogurt; use a fork to mash into paste. Add basil and garlic; mash to blend. Season with half of the salt and half of the pepper. Set aside.
Spread feta mixture on bread slices. Place slices on serving plates. Mound green bean mixture on top of bread slices. Drizzle with remaining dressing and season with remaining salt and pepper. Sprinkle with basil leaves.
