Place beans in a Dutch oven and cover with water. Bring to a boil.
Cover and cook for 8-10 minutes or until crisp-tender.
Drain and immediately place beans in ice water. Drain and pat dry.
WHISK: lemon juice, vinegar, salt, garlic powder, mustard and pepper.
DRIZZLE over beans.
ADD: onion; toss to coat.
Cover and refrigerate for at least 1 hour.
JUST BEFORE SERVING: stir in tomatoes and cheese.
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|Serving Size: 1 serving (104g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 9 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 218.9mg||6 %|
|Total Carbohydrate 6.6g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 4.1g|
|Protein 1.4g||2 %|
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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: 37
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