Lima Bean and Sauerkraut Salad

Courtesy of Dr. Stephen Byrnes


2 cups of naturally fermented sauerkraut
2 cups of cooked lima beans (if pressed for time, you may use canned or cooked frozen lima beans)
1 head of Romaine, Boston, or Red lettuce, chopped
Mayonnaise dressing
Salt and pepper to taste


This is an easy salad to prepare and, since it contains sauerkraut, is a good way to begin a meal as the tangy taste helps stimulate digestive juice flow. Drain the sauerkraut and pull apart with a fork. Combine well with the beans. Stir in enough of the mayonnaise dressing to just wet the salad. Spread over a bed of lettuce and serve. Serves 4-6.

For the mayonnaise, you can either make your own or you may use a store-bought brand that is made without soy or canola oils. In the USA, Hain's Safflower Mayonnaise is acceptable and widely sold at supermarkets.

Dr. Stephen Byrnes website can be found here:

See other recipes submitted by Chet Day