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Black Bean and Corn Salad

Great as side dish or a dip for tortilla chips

black bean and corn salad recipe to prevent colon cancer

Healthy recipes such as this black bean and corn salad can help prevent colon and colorectal cancers — Tom Hirschfeld/bonafidefarmfood.com

Remember this salad when you have leftover corn on the cob. Use the measurements as a guide, but feel free to tinker.

Serves 8 - 10

Prep time: 15 minutes or less

2 (15-ounce) cans black beans, rinsed and drained

1 cup fresh, frozen or canned no-salt-added corn, drained

1 tomato, chopped

1 red, yellow or green bell pepper, seeded and chopped

1/2 small red onion, chopped

1 jalapeño, seeded and finely chopped

2 tablespoons fresh lime juice

1 tablespoon olive oil

1 teaspoon ground cumin

Salt and freshly ground black pepper

1/4 cup chopped fresh cilantro

In a bowl, combine black beans, corn, tomato, bell pepper, onion and jalapeño. In a bowl, combine lime juice, oil and cumin, and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Nutrients per serving (for 8 servings): 125 calories, 20 calories from fat, 2.5 g total fat, 0.4 g saturated fat, 0 g trans fat, 0.5 grams polyunsatured fat, 1.4 g monounsaturated fat, 0 mg cholesterol, 80 mg sodium, 20 g total carbohydrate, 7 g dietary fiber, 5 g sugars, 6 g protein.

Recipes reprinted, with permission, from the American Cancer Society.  The Great American Eat-Right Cookbook: 140 Great-Tasting, Good-for-You Recipes ( Atlanta, American Cancer Society, 2007).

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