Alkaline Three Bean Salad


  • This recipe makes 6 cups. 
  • This recipe makes 6 servings. 
  • 1 Serving = 1 cup. 

Ingredients: 

  • Celery Seed 1/2 tsp(s) 
  • Mustard Seed 1/2 tsp(s) 
  • Olive Oil, extra virgin 2 tbsp(s) 
  • Lima beans, immature seeds, cooked, boiled, drained, without salt 8 oz 
  • Garlic, raw 1 clove(s) (minced) 
  • Onions, raw 1/3 cup(s), chopped 
  • Green Bell Pepper 1/2 cup(s), chopped 
  • Black Beans Cooked without salt 8 oz 
  • Beans, kidney, red, mature seeds, cooked, boiled, without salt 8 oz 
  • Coconut sugar, Organic 3 TBSP 
  • Apple Cider Vinegar 1 1/2 tbsp(s) 

Instructions: 

Drain and rinse beans. In a large bowl combine beans, bell pepper, and onion. For dressing, in a screw top jar combine apple cider vinegar, coconut sugar, oil, celery seeds, 1/2 teaspoon dry mustard and minced garlic. Cover and shake well. Pour over vegetables; stir gently. Cover and chill for 4 to 24 hours, stir occasionally. 

Tip:

Wax beans or garbanzo beans may be substituted for black beans and green beans may be substituted for lima beans. Red Onion adds a great flavor to this recipe. 

Nutrition Information for 1 Serving: 
  • Calories: 194 kCal  
  • Saturated Fat: 5 grams  
  • Carbohydrates: 28 grams  
  • Fat: 10 grams  
  • Protein: 1 grams  
  • Sodium: 0 mgs  
  • Fiber: 9 grams  
  • Cholesterol: 19 mgs 

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