Two-Bean Greek Salad

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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

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