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prep time
4 min
cook time
8 min
ready time
12 min
Low Carb Green Bean Salad
This low carb green bean salad is mixed with sweet tomatoes, tangy goats cheese, crispy shallots and an aromatic rosemary vinaigrette.
Prefect for lunch or as a light dinner option.
Net Carbs
8 g
Fiber
6 g
Total Carbs
20.3 g
Protein
7.5 g
Fats
23.2 g
295 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Green Beans
6 ounce
Tomato Raw (includes Cherry, Grape, Roma)
4 cherry
Goat Cheese, Soft
2 ounce
Olive Oil
2-½ tablespoon
Maple Flavored Syrup by Lakanto
1 teaspoon
Balsamic Vinegar
1 teaspoon
Rosemary, Fresh
1 teaspoon
Salt, Sea Salt
⅛ teaspoon
Black Pepper
⅛ teaspoon
Shallots
¾ ounce
Recipe Steps
steps 6
12 min
Step 1
Add the green beans to a pan of boiling water and cook for 4-5 minutes until just tender. Drain and add to a serving dish.Step 2
Whilst the beans are cooking, heat a tablespoon of oil in a skillet over a low-medium heat. Thinly slice the shallot and add to the pan, cooking until golden and starting to crisp at the edges.Step 3
Slice the tomatoes in half and add to the serving dish with the beans. Season to taste and toss to combine.Step 4
Finely chop the rosemary and add to a small bowl along with the balsamic vinegar, 1.5 tablespoons of olive oil and the lakanto syrup. Whisk together to combine.Step 5
Crumble the goats cheese over the salad and drizzle with the vinaigrette.Step 6
Scatter with the crispy shallots to serve.
