Recipe: Black Bean Salad with Tomatoes

Research shows that a healthy diet rich in vegetables and fiber and low in red and processed meats may help to prevent cancer, as well as lower blood pressure and reduce your risk for diabetes.

This delicious quinoa, black bean and tomato salad is an easy-to-make, delightful addition to your weekly diet.

Ingredients

• 1 celery stalk, finely chopped
• 2 cups spinach, finely chopped
• 1⁄2 red bell pepper (or orange) finely chopped
• 12 grape tomatoes, halved
• 1⁄2 small red onion, finely chopped
• 1 cucumber, chopped
• 1 can black beans, drained and rinsed
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1⁄4 tsp black pepper
• Dash of salt
• 1 cup dry quinoa (to make 2 cups cooked)
• 2 cups water or no salt added chicken broth, or bone broth, or vegetable broth if you want to make this vegetarian

Preparation

1. Cook quinoa according to instructions (with water or broth) Let it cool.
2. Whisk the vinegars, oil, salt and pepper together in a bowl.
3. Combine the celery through black beans with the quinoa. Stir in dressing. Serve cold, and enjoy!

Next Steps & Resources

• Recipe shared by the oncology dietitians at John Theurer Cancer Center
• Check out our next hot topic and register for The Cutting Edge Kitchen