everyone loved! great for picnics
Place beans in a Dutch oven and cover with water.
Bring to a boil.
Cover and cook for 6-10 minutes or until crisp-tender.
Drain and immediately place beans in ice water.
Drain and pat dry.
In a small bowl, whisk the oil, lemon juice, vinegar, salt, garlic powder, mustard and pepper. Drizzle over beans. Add the onion; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, stir in tomatoes and cheese
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (151g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 46 | ||
Calories from Fat: 10 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.8mg | 0 % | |
Potassium 327.1mg | 9 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 5.5g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 46
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