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Ingredients
| feta cheese (crumbled): 3/4 cup |
| whole plain yogurt: 1/2 cup |
| fresh basil (chopped): 2 Tbl |
| garlic: 1 clove |
| soybeans: 12 oz |
| canned green beans: 1.5 lbs |
| balsamic vinegar: 1 cup |
| cherry tomatoes (chopped): 2 cups |
| white bread: 12 slices |
Edamame Bread Salad
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
6 min -
Servings
6 serving(s)
Tags
1. In bowl combine feta cheese and yogurt. Using fork mash into paste. Add basil and garlic, mash to blend. Season with salt and pepper. Refrigerate, covered, up to 8 hours.
2. In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans; return to boiling. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain; cool. Prepare Balsamic Dressing.
3. Add tomatoes to bean mixture. Drizzle 1/2 of dressing; toss to coat. Refrigerate, covered, up to 8 hours. Toss before serving.
4. Spread feta mixture on bread slices; place slice on serving plate; mound bean mixture on top. Drizzle remaining dressing; sprinkle basil. Makes 6 servings.
5. Balsamic Dressing: In blender combine 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons red wine vinegar, and 1/4 cup lightly packed fresh basil leaves; blend until smooth. Add 2 tablespoons whipping cream and blend to mix. Season to taste with salt and pepper.