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Stanford Health Care

Spicy Black Bean Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Serves:  8

Per Serving (1 cup):  125 Calories, 6g Fat(<1g Saturated Fat), 15g Carbohydrates, 4.5g Protein, 6g Fiber, 140mg Sodium

NOTE:  Not recommended for those on a Low Microbial Diet.

Ingredients:

1 15 oz can no-salt-added black beans, drained and rinsed

1 jalapeno pepper, seeds removed

1 cup cilantro

¼ cup orange juice

1 Tbsp lime juice

¼ cup low-fat sour cream

¼ red onion, diced

1 yellow pepper, diced

1 ½ avocados, diced

1 cup cherry tomatoes, diced

½ tsp kosher salt

Cooking Directions:

  1. Make the dressing: In a food processor, combine the jalapeno, cilantro, orange and lime juices, and sour cream. 
  2. In a large bowl, toss the dressing with the beans, onion, pepper, avocado, and tomato. Season with up to ½ tsp salt.

Recipe from: Nutrition Action Health Letter; Center for Science in the Public Interest: Healthy Cook Recipes by Kate Sherwood, June 2010, p 11