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Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

JUNE 9, 2011

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Green Tea Smoothie

Pair this great salad with our Green Tea Smoothie. It's filled with health-promoting antioxidants! View recipe >> 

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Poached Pears

Learn how substances called phytochemicals in plant foods promote good health by clicking here.
 

Aztec Salad

Aztec Salad 

This delicious salad is also a visual feast. The rainbow of color found in this recipe's ingredients provides you with an abundance of nutrients essential for building a strong, healthy immune system.

Ingredients

Makes 4 servings

2 15-ounce cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red or yellow bell pepper, seeded and diced
1 15-ounce can corn, drained, or 1 10-ounce bag frozen corn, thawed
2 tomatoes, diced
3/4 cup chopped fresh cilantro (optional)
2 tablespoons seasoned rice vinegar
2 tablespoons distilled or cider vinegar
juice of 1 lemon or lime
2 garlic cloves, pressed or finely minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon crushed red pepper, or 1 pinch cayenne pepper

Directions

In a large bowl, combine beans, onion, bell peppers, corn, tomatoes, and cilantro, if using. In a small bowl, whisk together vinegars, lemon or lime juice, garlic, cumin, coriander, and crushed red pepper or cayenne. Pour over salad and toss gently to mix.

Nutrition Information | Per serving (1 cup)

calories: 158; fat: 1.1 g; saturated fat: 0.2 g; calories from fat: 6.5%; cholesterol: 0 mg; protein: 7.7 g; carbohydrates: 31.6 g; sugar: 5.1 g; fiber: 9.6 g; sodium: 420 mg; calcium: 68 mg; iron: 2.6 mg; vitamin C: 49.9 mg; beta-carotene: 450 mcg; vitamin E: 0.5 mg

Recipe from Jennifer Raymond, M.S., R.D., found in Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.

 

Please feel free to tailor PCRM recipes to suit your individual dietary needs.

 


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Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210     Email: pcrm@pcrm.org