2 Bean Greek Salad

• 2 tablespoonsred wine vinegar
• 2 teaspoonsDijon mustard
• 3 teaspoonschopped fresh oregano, divided
• 4 1/2 teaspoonsolive oil, divided
• 1/2 teaspoonfreshly ground black pepper, divided
• 1 (10-ounce) bag shelled frozen edamame or lima beans
• 3/4 poundstring beans
• 1 cupgrape tomatoes, halved
• 1/4 cuppitted kalamata olives, halved
• 2 multigrain pitas, halved horizontally
• 3 ounceshaloumi cheese (or ricotta salata), sliced into 4 pieces

1. 1. In a serving bowl, whisk together red wine vinegar, Dijon mustard, 2 1/2 teaspoons oregano, 2 teaspoons olive oil, and 1/4 teaspoon pepper; set aside.
2. 2. Place steamer basket in saucepan filled with a few inches of water; cook edamame, covered, until tender (about 3 minutes). Transfer edamame to a bowl. Add string beans to steamer; cook, covered, until tender (about 2 minutes). Add beans to edamame. Add tomatoes and olives; toss to combine.
3. 3. Heat a lightly oiled grill pan over medium-high heat. Brush 1 teaspoon oil on one side of pitas; grill, turning, until golden (about 2 minutes). Transfer pitas to a plate. Brush 1/2 teaspoon oil evenly on one side of cheese slices; sprinkle with the remaining oregano and pepper. Grill cheese, seasoned side down, until marks form (about 1 minute); transfer to a plate.
4. 4. Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.

tablespoonsred wine vinegar, mustard, fresh oregano, teaspoonsolive oil, ground black pepper, beans, beans, cupgrape tomatoes, kalamata olives, pitas, cheese

Taken from www.epicurious.com/recipes/member/views/2-bean-greek-salad-50186083 (may not work)