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Corn and Black Bean Salad

Serves: 6
Total Calories: 7

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1 can (about 8 ounces) whole kernel corn, drained
1 can (4 ounces) chopped green chili, drained
1/2 cup medium salsa
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro

Directions:

1. Mix all ingredients in medium bowl.

2. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Theresa H. shares her Recipe "Because of my fatigue, I sometimes made dinner in steps. I could make this salad ahead of time and chill it while I was making the rest of the meal."

A NOTE from DR. GHOSH
A great source of protein, this recipe delivers some of the necessities for rebuilding strength. However, legumes, beans and other gas-producing foods such as broccoli and cabbage should be avoided after surgery, especially surgery involving the intestines.

NUTRITION FACTS: High in vitamin C and folic acid excellent source of fiber
1 Serving: Calories 135 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 0mg Sodium 760mg Potassium 440mg Carbohydrate 29g (Dietary Fiber 6g) Protein 8g % DAILY VALUE: Vitamin A 8% Vitamin C 16% Calcium 6% Iron 14% Folic Acid 30% Magnesium 14% DIET EXCHANGES: 2 Starch

Helpful For These Side Effects: (n), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 7
Calories from Fat: 0

This Corn and Black Bean Salad recipe is from the Betty Crocker's Living With Cancer Cookbook Cookbook. Download this Cookbook today.


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