Bright red and green colors that make it look as tasty as it is, this keto balsamic green beans and tomato salad is incredible.
Marinated Green Beans
This is the perfect side dish for Christmas, because the green beans and tomatoes are naturally red and green. But the colors aren’t the only thing that make it perfect for Christmas. This low-carb salad tastes so zesty, that everyone will love them! You can’t beat the combination of balsamic vinegar, sour lemon juice, and bold red onions.
The flavors are so perfect that no one will even care that it’s low-carb. This recipe is made without any added sugar, so it’s great for anyone with gluten or sugar sensitivities too.
Green Beans and Tomatoes
This recipe is made with whole ingredients. I suggest using fresh green beans, not frozen and definitely not canned.
The canned green beans are much too soft, and the frozen green beans will also give you the wrong texture when you steam or thaw them.
For the tomatoes, use grape tomatoes. They actually contain less juice, so they are easier to cut in half and won’t make the salad dressing too thin.
I also recommend sticking with red onions. They are bold and slightly sweet and give the salad a wonderful aroma.
Balsamic Green Beans
The salad dressing for the green beans and tomatoes is a combination of garlic, lemon juice, and balsamic vinegar. When it comes to balsamic vinegar, you get what you pay for. Invest in a thicker, fuller balsamic vinegar.
The pricier vinegars will be thicker and bolder, giving the salad an extremely well-rounded flavor.
If at all possible, use whole ingredients. Use whole garlic cloves that you mince. Juice a fresh lemon. As you take fewer shortcuts, you’ll notice a bolder flavor in this tasty salad.
The best part of the salad is the creamy feta cheese. If you want to make it dairy-free, use goat cheese crumbles instead of feta cheese.
What To Eat With Green Beans
If you’re going to serve this salad for a holiday meal, then make some slow cooker butter basted turkey legs with them. Kids love eating the turkey legs and they are a really simple recipe.
You can also serve these zesty green beans with low-carb acorn squash with sausage. They taste delicious together.
What about a soup and salad lunch? Serve this salad with a hearty bowl of keto chicken and dumplings. Or amp up the flavor with low-carb coconut curry beef stew.
How To Store Green Bean Salad
You can make this recipe ahead of time. Store it in an airtight and spillproof food storage container. Keep it in the refrigerator for up to three days.
I don’t recommend freezing it. As it thaws, the dressing won’t be nearly the same texture or have the same flavor. I suggest refrigerating it and eating it within three days.
Low-Carb Marinated Green Beans and Tomatoes Recipe
Here’s the list of ingredients (and step by step pictures) for this low-carb marinated green beans and tomatoes recipe. The exact measurements and instructions are in the printable recipe card, just a little below.
Prep: 25 minutes
Yield: 16 servings
Ingredients
- Fresh Green Beans
- Olive Oil
- Lemon
- Garlic
- Balsamic Vinegar
- Ground Mustard
- Salt and Pepper
- Red Onion
- Grape Tomatoes
- Feta Cheese
Directions
1. Start by blanching the green beans and placing them in a bowl of ice water.
2. Meanwhile, in a small bowl, mix together the oil, lemon juice, vinegar, salt, garlic, mustard, and pepper. This will be the dressing for the beans.
3. Pour the dressing over the beans.
4. Add the chopped onion. Give everything a good mix so the beans and onion are coated with the dressing. Put a lid or cover over the bowl and place it in the refrigerator. Let it sit in the fridge for at least 1 hour or overnight.
5. Right before serving, take the bowl out of the fridge and add the chopped tomatoes and cheese. Mix everything together one more time and serve.
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Low Carb Marinated Green Beans and Tomatoes
Equipment
- Mixing Bowl
Ingredients
- 2 pounds Fresh Green Beans trimeed
- 1/4 cup Olive Oil
- 1 lemon Juiced
- 2 cloves Garlic minced
- 3 tbsp Balsamic Vinegar
- 1/4 tsp Ground Mustard
- Salt and Pepper to taste
- 1 small Red Onion diced
- 2 cups Grape Tomatoes halved
- 5 ounces Feta Cheese
Instructions
- Place the beans in a large pot. Add enough water to cover the beans. Put the pot on the stove and turn on the heat to high until the water starts to boil. Once it is boiling, cover the pot and let the beans cook for about 8 to 10 minutes. You want them to be a little tender but still have some crunch.
- When they are done, carefully pour the beans into a strainer to drain the hot water. Quickly transfer the beans into a bowl of ice water. This helps them cool down quickly and keeps them crisp. Once they're cooled, drain them again and place in a large bowl.
- Meanwhile, in a small bowl, mix together the oil, lemon juice, vinegar, salt, garlic, mustard, and pepper. This will be the dressing for the beans.
- Pour the dressing over the beans and add the chopped onion. Give everything a good mix so the beans and onion are coated with the dressing. Put a lid or cover over the bowl and place it in the refrigerator. Let it sit in the fridge for at least 1 hour or overnight.
- Right before serving, take the bowl out of the fridge and add the chopped tomatoes and cheese. Mix everything together one more time and serve.
Notes
Net Carbs: 6 Net Carbs Per Serving The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
Keto Green Bean Recipes
If you enjoyed this easy low-carb marinated green beans and tomatoes recipe, here are some more low-carb recipes that you can make with green beans They are so delicious!
