Bright red and green colors that make it look as tasty as it is, this keto balsamic green beans and tomato salad is incredible.
Course lunch, Salad
Keyword green beans and tomatoes
Prep Time 25 minutesminutes
Cook Time 0 minutesminutes
Total Time 25 minutesminutes
Servings 16servings
Calories 135kcal
Equipment
Mixing Bowl
Ingredients
2poundsFresh Green Beans trimeed
1/4cupOlive Oil
1lemonJuiced
2clovesGarlic minced
3tbspBalsamic Vinegar
1/4tspGround Mustard
Salt and Pepper to taste
1small Red Onion diced
2cupsGrape Tomatoes halved
5ouncesFeta 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
Calories: 135 Net Carbs: 6 Net Carbs Per ServingThe 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.