Fiesta Salad

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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.

Ingredients

4 1/2 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

1/2 cup diced red onion

3 T freshly squeezed lemon juice

2 T seasoned rice vinegar

2 T apple cider vinegar

2 tsp ground cumin

1 tsp ground coriander

2 garlic cloves, minced or pressed

1 tsp crushed red pepper flakes, or a pinch of cayenne

1/2 tsp salt

Preparation

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

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

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

Recipe by
Katherine Lawrence