Two-Bean Greek Salad

• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 3 teaspoons chopped fresh oregano, divided
• 4 1/2 teaspoons olive oil, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 (10-ounce) bag shelled frozen edamame or lima beans
• 3/4 pound string beans
• 1 cup grape tomatoes, halved
• 1/4 cup pitted kalamata olives, halved
• 2 multigrain pitas, halved horizontally
• 3 ounces haloumi cheese (or ricotta salata), sliced into 4 pieces

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. 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. 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. Place 1 pita half on each of 4 plates; top with bean salad and cheese. Drizzle with remaining olive oil.

red wine vinegar, mustard, fresh oregano, olive oil, freshly ground black pepper, beans, string beans, grape tomatoes, kalamata olives, pitas, haloumi cheese

Taken from www.myrecipes.com/recipe/two-bean-greek-salad (may not work)