Low Carb Green Bean Salad Recipe

Crispy, tender green beans and crunchy walnuts steal the show in this sweet and tangy, cold green bean salad. It's a great make ahead side dish for Summer and Autumn.

Course Salad, Side Dish

Cuisine American, Keto

Keyword gluten free, vegetarian option

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 265kcal

Author Brandy

Equipment

Ingredients

Salad

1 lb Green Beans Fresh - snipped into 2 inch bite sized pieces.
1/3 cup Hemp Hearts (100 g)
1/2 cup Walnuts (50 g) Toasted & Chopped
1/4 cup mint Fresh-chopped
6 slices Bacon cooked crispy and chopped

Dressing

1 tsp garlic minced or paste
2 tsp Dijon Mustard
1-2 tbsp Allulose *or sweetener of choice to taste
1/3 cup olive oil (5 tbsp)
2 tbsp White Wine Vinegar
salt & pepper * to taste

Instructions

Blanch Green beans in salted, boiling water for 6-8 minutes until they are bright green and are no longer raw and chewy. They should still be tender crisp.
Refresh them immediately by running under cold water in a colander or an ice water bath. Set aside to drain.
Toast the walnuts in a dry pan until golden and fragrant. Coarsely chop once they have cooled. Cook the bacon until crispy in the same pan. Drain and chop. Coarsely chop the mint.
Add all salad ingredients to a serving bowl
Add all dressing ingredients to a small jar, put the lid on and shake until well combined. Taste and adjust as necessary.
Pour on salad and toss coat. Add salt and pepper as desired.
Serve immediately or chill. Keeps in fridge for 4-5 days.

Notes

This recipe makes 8 servings of about 3/4 cup each.

Nutrition