Southwest Bean Salad

The Cancer Survivors Guide Cookbook , pg: 147            Yield: 4 cups (4 servings)

 

Ingredients:

1 to 2 cups     cooked Brown Rice, Bulgur, millet, quinoa, or other whole grain

1 ½ cups        cooked or canned beans, rinsed and drained

1 cup           fresh or frozen corn, thawed

1 cup           diced sweet onion

1 cup           diced celery

1 small         green or red bell pepper, diced

½ cup           minced fresh cilantro

2 tsp.          Ground cumin

¼ cup           favorite salsa

1 tablespoon    seasoned rice vinegar

2 garlic        cloves, minced or pressed

½ teaspoon      salt

Dash of hot sauce Optional

 

Directions:

1. Combine all of the ingredients in a bowl and toss gently to mix.

2. Let stand at room temperature for about 30 minutes before serving to allow the flavors to develop.

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

For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.