Makes 10 servings
3 15-ounce cans black beans, drained and rinsed, or 4 1/2 cups cooked black beans
2 cups frozen corn, thawed
2 large tomatoes, diced
1 large green bell pepper, seeded and diced
1 large red or yellow bell pepper, seeded and diced
1/2 cup diced red onion
3/4 cup minced fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons cider vinegar or distilled vinegar
juice of 1 lime or lemon
2 garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper, or 1 pinch cayenne pepper
1/2 teaspoon salt, or to taste
Combine beans with corn, tomatoes, bell peppers, onion, and cilantro, if using. Whisk together remaining ingredients and pour over salad. Toss gently to mix.
Spoon leftover salad into a covered dish and refrigerate for up to three days.
Per serving (1/10 of recipe):
1 g Fat
0.2 g Saturated Fat
5.2% Calories from Fat
0 mg Cholesterol
9.2 g Protein
34.9 g Carbohydrate
7 g Sugar
7.7 g Fiber
337 mg Sodium
77 mg Calcium
2.9 mg Iron
52.5 mg Vitamin C
503 mcg Beta-Carotene
0.7 mg Vitamin E
This recipe is from the NEW BOOK
The Cancer Survivor’s Guide: Foods that Help You Fight Back!
For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.
View The Cancer Project Recipe of the Week Archive.
Resources | Protective Foods