Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

Latest on Patient Care

Learn More »

COVID-19 Updates »

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