Edamame bread salad
Mmmmm...it's garden fare time! This is a great meal for using up the beans and tomaotes you have erupting from your gardens, and also a vegetarian dish with lots of flavor and a good side of protein. The recipe came from Better Homes and Gardens, athough I've lightened it up a bit and added a tad more basil than originally called for, of course.
Ingredients:
● 3/4 cup feta cheese
● 1/2 cup Greek yogurt or plain low-fat yogurt
● 2 Tbsp. snipped fresh basil
● 1 small clove garlic, minced
● 2 12- oz. pkgs. frozen soybeans (edamame)
● 1-1/2 lbs. fresh green beans, trimmed
● 2 cups yellow cherry tomatoes, halved
● 12 slices crusty country bread, toasted
● Fresh basil leaves
Balsamic Dressing:
● 1/4 cup olive oil
● 2 tbsp balsamic vinegar
● 2 tbsp red wine vinegar
● 1/4 cup fresh basil, lightly packed
Directions:
1. In food process combine feta cheese, yogurt, basil and garlic. Blend until creamy and season with salt and pepper as desired. (If you don't have a food processor you can mash the cheese and yogurt together with a fork then add the remaining ingredients and stir). This may be made ahead.
2. In saucepan bring 8 cups lightly salted water to boiling. Add soybeans and green beans and return to a boil. Reduce heat and cook, covered, 6 to 8 minutes or until tender. Drain and cool (speed up by rinsing with cold water. Add tomatoes to bean mixture and drizzle 1/2 of balsamic dressing mixture (see below); toss to coat.
4. Spread feta mixture on bread slices; place slice on serving plate; mound bean mixture on top. Drizzle remaining dressing; top with fresh basil leaves.
Balsamic Dressing: In blender or processor 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. Season to taste with salt and pepper.
Recipe shown here with gazpacho soup on the side - another garden great!