Low Carb Classic Three Bean Salad
Lighten up your next barbecue or meal prep routine with this vibrant and refreshing Low Carb Classic Three Bean Salad! A twist on the traditional favorite, this salad replaces high-carb beans with crisp green beans, tender yellow wax beans, and protein-packed edamame for a satisfying yet keto-friendly option. Bright red bell peppers and thinly sliced red onion add color and crunch, while a tangy, homemade dressing made with olive oil, white wine vinegar, Dijon mustard, and a touch of erythritol brings perfectly balanced flavor to every bite. With minimal prep time and maximum flavor, this nutrient-packed salad is perfect as a chilled side dish or meal on its own. It's a healthy, low-carb alternative you’ll want to make again and again!
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Recipe Information
Ingredients
- 200 grams green beans
- 200 grams yellow wax beans
- 150 grams edamame (shelled)
- 1 medium red bell pepper
- 0.5 medium red onion
- 50 ml olive oil
- 60 ml white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sweetener (e.g., erythritol)
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Bring a large pot of water to a boil. While waiting, trim the ends of the green and yellow wax beans and cut them into 1-inch pieces.
Once the water is boiling, add the green beans and yellow wax beans. Blanch them for about 2-3 minutes until they are bright in color but still crisp.
Immediately transfer the blanched beans to a bowl of ice water to stop the cooking process. Drain and pat them dry with paper towels.
In a small pot, bring water to a boil and add the shelled edamame. Cook for about 3 minutes or until tender. Drain and allow to cool.
Dice the red bell pepper into small pieces and thinly slice the red onion. Add them to a large mixing bowl along with the drained beans and edamame.
In a separate bowl, whisk together olive oil, white wine vinegar, Dijon mustard, granulated sweetener, finely minced garlic, salt, and black pepper to form the dressing.
Pour the dressing over the bean mixture and toss everything to ensure an even coat of the dressing over the vegetables.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled or at room temperature as a delightful and nutritious side dish.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 23.7 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1920 mg | 41% | |
*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.
