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.