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    Home » July 4th » Keto Green Bean Salad

    Published: Aug 2, 2020 · Modified: Aug 19, 2021 by Carolyn

    Keto Green Bean Salad

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.0K shares
    Jump to Recipe Print Recipe

    This easy green bean salad makes a delicious keto summer side dish. Crisp blanched green beans with bacon, cherry tomatoes, and feta. Did I mention bacon?

    Titled image of Green Bean Salad with bacon, tomatoes and feta in a white oval dish

    I love summer produce, especially at this time of year when everything is really coming in. I love the tomatoes, cucumbers, and zucchini coming out of my own garden. And I love hitting my local farmer’s market for things I can’t grow myself.

    This bright and fresh green bean salad is inspired by summer’s bounty. Colorful and easy, it makes a wonderful healthy side dish. Pair it with your favorite grilled meat or keto chicken recipes.

    Keto Summer Salads

    Salad and summer go together like PB & J. When it’s too hot to cook, salad is my go to. And there are so many delicious ways to enjoy keto salads.

    You can make salad the whole meal, like this Chopped Greek Chicken Salad or my Salmon Avocado Spinach Salad. Or it can be just a side dish to round out the meal, such as my Keto Cauliflower Salad or this flavorful Thai Cucumber Salad.

    Salads make the most of the wide variety of fresh ingredients available in the summer. It’s a great way to get in all those vegetables and nutrients in one big meal.

    A white oval dish on a white table, filled with green beans, tomatoes, and bacon.

    Are green beans keto friendly?

    For all of my waxing poetic about salads, I often get stuck in a salad rut, just going with the basics of lettuce, cucumbers, and peppers.

    But the gorgeous green beans at the farmer’s market got me thinking about fresh ways to serve them up to my family.

    Green beans are a perfect keto vegetable, as they have only 7g of carbs per cup, and 3.4g of fiber. They’re also a great source of Vitamin C and folic acid.

    They also taste delicious and are easy to cook, making them an ideal low carb side dish.

    Dijon vinaigrette being poured from a pewter pitcher onto fresh green bean salad with bacon.

    How to blanch green beans

    Preparing green beans for a fresh cold salad means minimal cooking. But you do still want to cook them a bit to make them more tender. Fresh green beans can be a bit tough, so the trick is to blanch them first.

    Blanching is a quick cooking technique for fruits and vegetables that preserves their freshness while breaking down the tough outer skins.

    It’s really quite simple. The beans are scalded for about 2 minutes in boiling salted water, and then transferred to an ice bath to halt the cooking process.

    The beans turn bright green in the hot water, and they become tender crisp. Perfect for a fresh green bean salad.

    Close up shot of keto green bean salad

    Can you make green been salad in advance?

    A salad like this one is best served fresh, so I recommend making it on the day you plan to serve it.

    However, you can go as far as blanching the green beans ahead of time, and then transfer them to the fridge for a day or two. I don’t recommend doing anything more in advance than that.

    Ready to make some delicious Keto Green Bean Salad?

    More keto green bean recipes

    • Keto Green Bean Casserole
    • Sheet Pan Steakhouse Dinner
    • Paleo Blistered Green Beans
    • Roasted Green Beans with Parmesan
    • Sautéed Green Beans and Mushrooms
    • Crispy Air Fryer Green Beans
    Top down photo of easy Green Bean Salad in an oval dish on a white table. A green napkin and some cut up cherry tomatoes also feature.

    Green Bean Salad with Bacon, Tomatoes, and Feta

    This easy green bean salad makes a delicious keto summer side dish. Crisp blanched green beans with bacon, cherry tomatoes, and feta. Did I mention bacon?
    5 from 4 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Keyword: green bean salad
    Prep Time: 15 minutes
    Cook Time: 7 minutes
    Total Time: 22 minutes
    Servings: 6 servings
    Calories: 115kcal

    Ingredients

    Salad

    • 4 slices bacon, chopped
    • 1 lb green beans, trimmed and cut into 1 ½ inch pieces
    • ½ cup cherry tomatoes, cut in half
    • ¼ cup crumbled feta or cotija cheese

    Dijon Vinaigrette

    • 2 tablespoon extra virgin olive oil (can sub avocado oil)
    • 2 tablespoon apple cider vinegar
    • 2 teaspoon balsamic vinegar
    • 2 teaspoon Dijon mustard
    • 1 clove garlic, minced
    • ½ teaspoon Italian seasoning
    • Salt and pepper to taste

    Instructions

    Salad

    • In a medium saucepan over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer to a paper towel lined plate to drain.
    • Fill a large bowl with ice water. Fill a medium saucepan with water and set over medium high heat. Add a little salt and bring to a full boil.
    • Add the green beans to the saucepan and cook until tender crisp, 1 to 2 minutes. Use a slotted spoon to transfer the beans to the ice water to halt the cooking process.
    • Drain the beans and transfer to a tea towel to pat dry, then transfer to a salad bowl. Add the tomatoes, bacon, and feta.

    Dijon Vinaigrette

    • Add all of the ingredients to a jar with a sealable lid. Shake well to combine.
    • Pour over the salad before serving or pass at the table to allow everyone to dress their own.
    Nutrition Facts
    Green Bean Salad with Bacon, Tomatoes, and Feta
    Amount Per Serving (1 serving = ⅙th of salad)
    Calories 115 Calories from Fat 71
    % Daily Value*
    Fat 7.9g12%
    Carbohydrates 6.6g2%
    Fiber 2.2g9%
    Protein 4.5g9%
    * Percent Daily Values are based on a 2000 calorie diet.
    1.0K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Katie says

      September 14, 2020 at 11:05 am

      5 stars
      My mouth is watering at the idea of this. Can’t wait to try it!

      Reply
    2. Rachael Yerkes says

      September 14, 2020 at 11:01 am

      5 stars
      The perfect side dish with any dinner. So yummy!

      Reply
    3. Matt Taylor says

      September 14, 2020 at 10:24 am

      5 stars
      Yummy, I love green bean salads, especially with tomatoes, cheese, and bacon!

      Reply
    4. Jane says

      August 06, 2020 at 11:13 am

      5 stars
      I made this the day it was published and it’s a winner! It’s good the first day but way better the next. I am fortunate to have an olive oil boutique type store where I live. I used my pesto flavored oil along with an additional splash of Ume Plum Vinegar. So good!!! I think next time I’ll use Halloumi cheese. I’ll have another opportunity to try that soon because our tomatoes are now ripe and delicious. Thanks, Carolyn, for another great recipe.

      Reply
      • Carolyn says

        August 06, 2020 at 11:35 am

        Enjoy!

        Reply

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