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Polenta Stack With Navy Bean Salad

Polenta Stack With Navy Bean Salad Recipe

  • Vegetable oil cooking spray
  • 2 cans (15.5 ounces each) navy beans, rinsed and drained
  • 1 pound plum tomatoes, chopped
  • 1/2 cup basil, chopped, plus 15 leaves for garnish
  • 10 ounces crumbled feta, divided
  • 1 tube (18 ounces) prepared polenta, cut into 16 slices
  • 1 pound zucchini, cut into 1/4-inch slices
  • 2 bottles (7 ounces each) roasted red peppers, drained
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