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Bean and Vegetable Salad
When you have cancer, if you’ve had cancer or even if you’re doing your best
to prevent it, healthy eating is an important focus. Fitting fruits and
vegetables, plus plenty of fiber, into your meals is always a good goal. The
following recipe satisfies all of those requirements, and it’s a nice spring and
1 teaspoon oil, such as olive or canola
1 15-ounce cans of beans, any variety, such as white beans, kidney beans, etc.
1 teaspoon dried winter or summer savory or chili powder
½ teaspoon freshly grated pepper
1 cup fresh or frozen vegetables, any variety, diced
¼ teaspoon salt
2 diced plum tomatoes
- Drain and rinse beans.
- Heat oil in sauté pan.
- Add vegetables and sauté until just tender.
- Add beans to vegetables.
- Toss in savory or chili powder.
- Season with salt and pepper and heat through.
- Add tomatoes just before serving.
Serves 4 people.
This recipe provides 3 servings of fruits and vegetables.
National Cancer Institute