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- 3/4 cup feta cheese
- 1/2 cup Greek yogurt or plain low-fat yogurt
- 2 tablespoons snipped fresh basil
- 1 clove garlic, minced
- 2 12 ounce packages frozen soybeans (edamame)
- 1 1/2 pounds fresh green beans, trimmed
- 1 Balsamic Dressing, below
- 2 cups yellow cherry tomatoes, halved
- 12 slices crusty country bread, toasted
- Fresh basil leaves
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.
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 1/4 cup lightly packed fresh basil leaves
- 2 tablespoons whipping cream
- salt and pepper, season to taste
1. In blender combine extra virgin olive oil, balsamic vinegar, red wine vinegar, and fresh basil leaves; blend until smooth. Add whipping cream and blend to mix. Season to taste with salt and pepper.
- Servings Per Recipe 6,
- cal. (kcal) 474,
- Fat, total (g) 24,
- chol. (mg) 27,
- sat. fat (g) 7,
- carb. (g) 46,
- Monosaturated fat (g) 8,
- Polyunsaturated fat (g) 2,
- fiber (g) 10,
- sugar (g) 9,
- pro. (g) 22,
- vit. A (IU) 1069,
- vit. C (mg) 32,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 464,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 679,
- Potassium (mg) 961,
- calcium (mg) 313,
- iron (mg) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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