Fiesta Salad Recipes

Fiesta Salad Recipes for Salads and Salad Dressings - How Foods Fight Cancer

MAKES 10 SERVINGS

This salad is a celebration of color and taste. It may be made in advance and keeps well for several
days. It is nearly fat free, which is important when it comes to lowering cancer risk and
improving survival.

41⁄2 cups cooked or canned black beans, rinsed and drained
2 cups frozen corn, thawed
2 large tomatoes, diced
1 large green bell pepper, diced
1 large red or yellow bell pepper, diced
3⁄4 cup minced fresh cilantro (optional)
1⁄2 cup diced red onion
3 tablespoons freshly squeezed lemon juice
2 tablespoons seasoned rice vinegar
2 tablespoons apple cider vinegar
2 teaspoons ground cumin
1 teaspoon ground coriander
2 garlic cloves, minced or pressed
1⁄2 teaspoon crushed red pepper flakes, or a pinch of cayenne
1⁄2 teaspoon salt


1. Combine the beans, corn, tomatoes, bell peppers, optional cilantro,
and onion in a large bowl.

2. Whisk together the lemon juice, rice vinegar, apple cider vinegar,
cumin, coriander, garlic, crushed red pepper flakes, and salt in a small
bowl. Pour over the salad and toss gently until evenly distributed.

3. Stored in a covered container in the refrigerator, leftover Fiesta Salad
will keep for up to 3 days.


PER SERVING: 174 calories; 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