Low Carb Bean Salad

This low-carb bean salad is packed with protein, fiber, and healthy fats from the lupini beans and black soybeans, while the blanched green beans add a nice crunch and freshness. It's a perfect side dish for any meal or a light lunch on its own.

Prep Time10

Cook Time10

Chilling time1

Total Time1 20

Course: Salad

Cuisine: Low carb, Vegan

Diet: Vegan

Keyword: black soybeans, lupini beans recipe

Servings: servings

Calories: 263kcal

Ingredients

1 cup lupini beans from a jar
1 cup black soybeans canned
1 cup green beans trimmed and chopped
¼ cup red onion finely chopped

Dressing

2 tablespoons parsley chopped
⅓ cup apple cider vinegar
¼ cup avocado oil
½ teaspoon salt
½ teaspoon black pepper
1 clove garlic minced
1 tablespoon allulose or other low carb sweetener

US Customary - Metric

Instructions

Set out a large bowl of ice water before blanching the beans. In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking.
In a large mixing bowl, combine the lupini beans, black soybeans, blanched green beans and chopped red onion,
In a separate small bowl, add the dressing ingredients and whisk.
Pour the dressing over the bean mixture and toss to combine.
Cover and refrigerate the bean salad for at least 1 hour before serving to allow the flavors to develop together.

Notes

Makes 4 servings

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

Nutrition