This low carb bean salad is a delightful keto-friendly side for meat, fish, or poultry. It’s ideal for potlucks or picnics and is something we enjoy fresh from the garden all summer long.
My Grandma’s Low Carb Bean Salad
I like to keep a bowl of this bean salad in the refrigerator—its flavors deepen after a few hours and it’s ready to serve with almost any main course.
It’s an effortless way to add a tangy, satisfying side to simple grilled fish or roasted chicken. When green and yellow beans are in season, this is one of our go-to summer salads.
Ingredients Needed for Bean Salad
- Fresh cooked green and yellow beans (or canned beans when out of season)
- Red bell pepper, chopped
- Celery, diced
- Onion, finely chopped
- Fresh parsley, chopped
- Apple cider vinegar
- Olive oil
- Dijon mustard
- Lemon juice
- Swerve or your preferred sweetener (optional)
Tips and Tricks for Keto Bean Salad
- Cook a generous batch of beans so you can enjoy beans with dinner and use leftovers for the salad the next day.
- Trim stem ends and tips before cooking for a cleaner presentation.
- For best flavor, prepare the salad a few hours or the night before serving to allow the dressing to meld with the vegetables.
- Use any combination of beans you prefer—green and yellow look pretty together, but a single variety works fine too.
- Grandma used plain white vinegar in her dressing, but apple cider or wine vinegar both add great flavor and a bit of extra complexity.
Low Carb Bean Salad
12
10 minutes
10 minutes
This low carb bean salad makes a perfect keto side dish for meat, fish or poultry. It’s also great for potlucks and picnics, and is a fresh summer favorite.
Ingredients
Salad
- 4 cups cooked and prepared beans (yellow and green)
- 1/4 cup chopped red pepper
- 2 tbsp finely chopped onion
- 1 celery stalk, diced thinly
- 1/4 cup chopped fresh parsley
Dressing
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 2 tsp Dijon mustard
- 2 garlic cloves, chopped fine
- 1 tbsp Swerve (or other sweetener), optional
- 1/2 tsp sea salt
Instructions
- Cook beans in salted water until tender, then drain and cool.
- Trim and cut beans into uniform pieces, about 1 inch long.
- Place 4 cups of prepared beans into a medium bowl.
- Add chopped red pepper, onion, celery, and parsley to the beans.
- Combine dressing ingredients in a jar with a tight lid and shake until emulsified, or whisk together in a small bowl.
- Pour the dressing over the beans and vegetables, then gently toss to coat evenly.
- Chill the salad for a few hours or overnight to let the flavors meld before serving.
Notes
You can use all green or all yellow beans if you prefer. Canned beans work well when fresh beans aren’t available—just rinse and drain them before using.
Nutrition Information:
Yield: 12
Amount Per Serving:
Calories: 37
Total Fat: 2g
Carbohydrates: 4g
Net Carbohydrates: 2g
Fiber: 2g
Protein: 1g
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