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Shell beans by removing outer pods (you should have about 2 cups shelled beans). In a medium saucepan, cook shelled beans in enough boiling water to cover for 1 minute; drain. Transfer beans to a bowl of cold water; drain. To remove outer skin, peel it back with your thumbnail and pop out the bean.
In a medium saucepan, cook skinned beans in enough boiling water to cover for about 10 minutes or until tender; drain. Let beans cool for 20 minutes.
In a large bowl, whisk together oil, lemon juice, garlic, 1/4 teaspoon salt and the cracked black pepper until well mixed. Stir in cooled beans, cucumber, tomato and parsley. Season to taste with additional salt and pepper.
Sprinkle with cheese and drained capers.