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Tomato Dill Lupini Bean Salad

A lupini bean salad served in a tomato dill sauce makes a great low carb tapas dish. Serve at room temperatue with slice of keto bread.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Vegan
Keyword: lupini beans recipe
Servings: 4 servings
Calories: 149kcal

Ingredients

  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 8 oz lupini beans from a jar
  • ½ cup tomato puree
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dill chopped
  • ½ teaspoon oregano
  • 2 tablespoons water
  • ½ teaspoon salt
  • ½ teaspoon black pepper

To Serve

  • 1-2 tablespoons dill

Instructions

  • Heat the oil in a medium sized frying pan on a medium heat and cook the onion and garlic for about 5 minutes until soft.
  • Add the remaining ingredients, stir and simmer for 5 minutes. If the mixture becomes too dry add additional water.
  • Remove from the heat and allow to cool.
  • Serve at room temperature with fresh chopped dill.

Notes

Keep in the fridge but take out for an hour before serving.
4 servings are 4g net carbs per serving.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 8g | Protein: 10g | Fat: 9g | Fiber: 4g