Our 24/7 cancer helpline provides information and answers for people dealing with cancer. We can connect you with trained cancer information specialists who will answer questions about a cancer diagnosis and provide guidance and a compassionate ear.
Chat live online
Select the Live Chat button at the bottom of the page
Our highly trained specialists are available 24/7 via phone and on weekdays can assist through video calls and online chat. We connect patients, caregivers, and family members with essential services and resources at every step of their cancer journey. Ask us how you can get involved and support the fight against cancer. Some of the topics we can assist with include:
- Referrals to patient-related programs or resources
- Donations, website, or event-related assistance
- Tobacco-related topics
- Volunteer opportunities
- Cancer Information
For medical questions, we encourage you to review our information with your doctor.
- Stock Your Kitchen with Healthy Ingredients
- Tips for Eating Healthier
-
-
- Plant-Based Beef Lentil Chili
- Broccoli, Garlic, and Lemon Penne
- Chicken Soup with Fire-Roasted Tomatoes & Hominy
- Chicken and White Bean Soup
- Crab Salad with Grapefruit, Avocado, and Baby Greens
- Cuban-style Black Beans and Rice
- Fusilli With Broccoli and Deconstructed Pesto
- Grilled Shrimp & Veggies with Balsamic Reduction
- Pearl Couscous "Tabbouleh"
- Rice Noodles with Shrimp, Bok Choy, and Mint
- Skillet Tilapia with Sautéed Spinach
- Snapper on White Beans with Tomatoes & Green Olives
- Spinach-Ricotta Stuffed Portobello Caps
- Tomato and Basil Frittata
- Turkey & Red Cabbage Tortillas With Chipotle Sauce
- Quick Entrees: Healthy in a Hurry
- Snacks and Dashboard Dining
- Tips for Eating Out
- Calorie Counter
- Controlling Portion Sizes
- Cut Calories and Fat, Not Flavor
- Low-Fat Foods
- Understanding Food Terms
Black Bean and Corn Salad
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
Ingredients
- 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
Directions
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 |
The Great American Eat Right Cookbook
Copyright ©2007 American Cancer Society.
American Cancer Society Emails
Sign up to stay up-to-date with news, valuable information, and ways to get involved with the American Cancer Society.