Polenta Stack With Navy Bean Salad

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Self Magazine

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Ingredients

Vegetable oil cooking spray

2 cans (15.5 oz each) navy beans, rinsed and drained

1 lb plum tomatoes, chopped

1/2 cup basil, chopped, plus 15 leaves for garnish

10 oz crumbled feta, divided

1 tube (18 oz) prepared polenta, cut into 16 slices

1 lb zucchini, cut into 1/4-inch slices

2 bottles (7 oz each) roasted red peppers, drained

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