Green Bean Salad with Basil and Goat Cheese

This delicious green bean salad is flavored with fresh basil and creamy goat cheese! An easy low carb and keto friendly side dish recipe.

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Following my recent green beans almondine recipe, here's another dish featuring fresh green beans! This time I've made it into a salad, but you can serve it cold, room temperature, or warm! 

I've added lots of peppery basil and creamy goat cheese crumbles, but you could totally swap these for other herbs and perhaps either crumbled feta or blue cheese? It would give the salad a different flavor profile but it depends what else you're serving alongside it! If you try different mix-ins, let me know in the comments!

How to Make a Green Bean Salad

Bring a large pan of water to a boil and add some trimmed and chopped green beans. Cook for just a few minutes until they are just cooked through, but not soft.

Immediately drain the beans and run them under cold water. This will stop them cooking further and preserve their bright green color.

If you are planning to serve the salad cold, transfer the beans to the fridge. Or if room temperature, allow them to cool for 15 minutes. And if serving it warm, then you can proceed with the next step!

In a small bowl or cup, whisk together some red wine vinegar and extra virgin olive oil. If you want to know more about good quality oil, check out my EVOO guide for low carbers!

Pour it over the beans, then added finely chopped fresh basil and crumbled goat cheese. 

Toss everything together and season with salt and black pepper.

Serve this green bean salad with roasted fish or meat. It is best eaten the same day as it is prepared. 

📖 Recipe

StepAwayFromTheCarbs.com

Green Bean Salad with Basil and Goat Cheese

5 from 1 vote

This delicious green bean salad is flavored with fresh basil and creamy goat cheese! An easy low carb and keto friendly side dish recipe.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Net Carbs: 3.6

Calories: 127

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 12 oz fresh green beans trimmed and cut to 1-2" long
• 2 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• ½ cup chopped fresh basil
• ¼ cup crumbled goat cheese
• salt and black pepper

Equipment

• Spectrum Culinary Organic Red Wine Vinegar, 16.9 fl. oz.
• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

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1. Bring a large pan of water to a boil and add the beans. Cook for just a few minutes until they are just cooked through, but not soft.
2. Immediately drain the beans and run them under cold water. This will stop them cooking further and preserve their bright green color.
3. If you are planning to serve the salad cold, transfer the beans to the fridge. Or if room temperature, allow them to cool for 15 minutes. And if serving it warm, then you can proceed with the next step!
4. In a small bowl or cup, whisk together the red wine vinegar and olive oil.
5. Pour it over the beans, then added the basil and goat cheese.
6. Toss everything together and season with salt and black pepper.

Nutrition

Calories: 127kcalCarbohydrates: 6gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 7mgSodium: 216mgFiber: 2.4gSugar: 3gNet Carbs: 3.6g

Notes

This salad is best eaten the same day.

3.6g net carbs per serving (approx. one cup or quarter of the salad)

Tried this recipe?

Let us know how it was!

Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.