Cancer fighting super foods

- As we get ready for the big Making Strides Against Breast Cancer walk this weekend, it's a great time to learn about all the ways we can keep our bodies in good health -- which begins with what kind of food we eat.

VIDEO: Registered Dietitian Paige Kyle and Abby Samuels from the American Cancer Society talk about the best foods to eat that help keep cancer away. Paige also shares a recipe for a black bean and corn salad, which you can find below.

This salad is a great side dish for Mexican entrées or can be used as a dip for tortilla chips to start the meal. Use the measurements as a guide, but feel free to tinker. Remember this salad when you have leftover corn on the cob.

Serves: 8 to 10
Prep time: 15 minutes or less
Total time: 15 minutes or less

2 (15-ounce) cans black beans, rinsed and drained
1 cup fresh, frozen, or canned no-salt-added corn, drained
1 tomato, chopped
1 red, yellow, or green bell pepper, seeded and chopped
½ small red onion, chopped
1 jalapeño, seeded and finely chopped
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and freshly ground black pepper
¼ cup chopped fresh cilantro

In a bowl, combine black beans, corn, tomato, bell pepper, onion, and jalapeño. In a bowl, combine lime juice, oil, and cumin and drizzle over bean mixture. Season with salt and pepper and sprinkle with cilantro.

Per Serving (for 8 servings)
Calories  125
Calories from Fat 20
Total Fat  2.5 g
Saturated Fat  0.4 g
Trans Fat  0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.4 g
Cholesterol  0 mg
Sodium   80 mg
Total Carbohydrate 20 g
Dietary Fiber  7 g
Sugars   5 g
Protein   6 g

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