Keto Linsensalat
Elevate your salad game with this vibrant Keto Linsensalat, a low-carb twist on the classic lentil salad. Packed with tender black soybeans, crisp cucumber, juicy cherry tomatoes, and sweet red bell pepper, this refreshing dish is a celebration of color and flavor. Crumbled feta cheese and fresh parsley add a touch of creaminess and herbaceous brightness, while a tangy homemade dressing of olive oil, lemon juice, red wine vinegar, and garlic ties the ingredients together beautifully. Perfect for meal prep or as a light, wholesome side, this keto-friendly salad is ready in just 35 minutes and delivers all the satisfaction without the carbs. Pair it with grilled chicken or enjoy it on its own for a healthy, Mediterranean-inspired delight!
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Recipe Information
Ingredients
- 1.5 cups black soybeans
- 1 medium cucumber
- 12 cherry tomatoes
- 1 medium red bell pepper
- 0.5 medium red onion
- 0.5 cups feta cheese, crumbled
- 0.25 cups fresh parsley, chopped
- 0.25 cups extra virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse and drain the black soybeans thoroughly. In a medium saucepan, bring the soybeans and water to a boil. Reduce heat and simmer for about 20 minutes or until tender, then drain and let cool.
While the soybeans are simmering, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, dice the red bell pepper, and finely chop the red onion.
In a large salad bowl, combine the cooked and cooled black soybeans, diced cucumber, halved cherry tomatoes, diced red bell pepper, and chopped red onion.
Add in the crumbled feta cheese and chopped fresh parsley, mixing well to combine.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, salt, and black pepper until well combined.
Pour the dressing over the salad ingredients and toss gently to ensure everything is well coated.
Taste and adjust seasoning if necessary. Serve immediately or refrigerate for later use.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 47.6 g | 170% | |
| Total Sugars | 63.5 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1142 mg | 88% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6935 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
