Low Carb Classic Three Bean Salad
Bright, refreshing, and guilt-free, this Low Carb Classic Three Bean Salad is a modern twist on a timeless favorite. Perfect for health-conscious eaters, this recipe swaps out traditional high-carb beans for a vibrant medley of green beans, yellow wax beans, and protein-packed edamame. Tossed with crisp red bell pepper and zesty red onion, all these fresh ingredients are brought together with a tangy, sugar-free dressing made from olive oil, white wine vinegar, Dijon mustard, and a touch of granulated sweetener. Quick to prepare and bursting with flavor, this low-carb bean salad is the perfect make-ahead side dish for picnics, barbecues, or a healthy everyday meal. Plus, it’s naturally gluten-free and rich in nutrients, making it both satisfying and wholesome.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams green beans
- 200 grams yellow wax beans
- 150 grams edamame (shelled)
- 1 medium red bell pepper
- 0.5 medium red onion
- 50 ml olive oil
- 60 ml white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sweetener (e.g., erythritol)
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Bring a large pot of water to a boil. While waiting, trim the ends of the green and yellow wax beans and cut them into 1-inch pieces.
Step 2
Once the water is boiling, add the green beans and yellow wax beans. Blanch them for about 2-3 minutes until they are bright in color but still crisp.
Step 3
Immediately transfer the blanched beans to a bowl of ice water to stop the cooking process. Drain and pat them dry with paper towels.
Step 4
In a small pot, bring water to a boil and add the shelled edamame. Cook for about 3 minutes or until tender. Drain and allow to cool.
Step 5
Dice the red bell pepper into small pieces and thinly slice the red onion. Add them to a large mixing bowl along with the drained beans and edamame.
Step 6
In a separate bowl, whisk together olive oil, white wine vinegar, Dijon mustard, granulated sweetener, finely minced garlic, salt, and black pepper to form the dressing.
Step 7
Pour the dressing over the bean mixture and toss everything to ensure an even coat of the dressing over the vegetables.
Step 8
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Step 9
Serve chilled or at room temperature as a delightful and nutritious side dish.
Nutrition Facts
| Serving size | (875.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 843.8 |
| Total Fat 59.3g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1809.4mg | 0% |
| Total Carbohydrate 69.9g | 0% |
| Dietary Fiber 24.0g | 0% |
| Total Sugars 23.7g | |
| Protein 27.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 281.2mg | 0% |
| Iron 8.8mg | 0% |
| Potassium 1919.9mg | 0% |
Source of Calories