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 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
- Chicken Paillard with Arugula and Fennel
- Chicken Soup with Fire-Roasted Tomatoes & Hominy
- Creamy Mac and Cheese with Broccoli
- Crispy Crunchy Fish Fingers
- Grilled Shrimp & Veggies with Balsamic Reduction
- Lemon Chicken Sheet Pan Dinner
- Lemony Tilapia with Butter Lettuce and Herbs
- Pearl Couscous "Tabbouleh"
- Plant-Based Beef Lentil Chili
- Rice Noodles with Shrimp, Bok Choy, and Mint
- Snapper on White Beans with Tomatoes & Green Olives
- Spinach And Mushroom Risotto
- Spinach-Ricotta Stuffed Portobello Caps
- Steamed Chicken with Vegetables and Rice
- 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
Corn, Avocado, and Tomato Salad
When corn is in season and you find yourself with a few extra ears, make them count. This recipe makes a perfect accompaniment to a Mexican-style entree, like fish tacos, or as an appetizer served with baked tortilla chips.
Use these measurements as a guide, but feel free to tinker to your liking. If you are using fresh corn, boil or steam three ears for one minute before cutting the kernels off the cob. If you don’t have fresh, use frozen (defrosted) or canned corn.
Ingredients
Serves 4 to 6
- 2 cups corn
- 1 cup grape tomatoes, halved
- 1/2 small red onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1 avocado, cut into 1/2-inch pieces
- 1/4 cup chopped fresh cilantro
A good way to control “flying kernels” when cutting corn off the cob is to place the ear in a bowl with the flat end on an overturned small ramekin or glass. Cut downward carefully. The bowl will rein in any errant pieces.
Instructions
- In a bowl, combine the corn, tomatoes, onion, and jalapeno.
- In a bowl, combine the lime juice, oil, and cumin (or put into a jar and shake well). Drizzle the dressing over the salad to lightly coat and stir gently to combine. Season with salt and pepper. Add avocado and cilantro and stir gently to combine.
Per serving
Calories: 180
Calories from Fat: 90
Fat: 10 g
Saturated Fat: 1.5 g
Trans Fatty Acids, total: 0 g
Polyunsaturated Fat: 1.5 g
Monounsaturated Fat: 7 g
Cholesterol: 0 mg
Sodium: 10 mg
Carbohydrate: 23 g
Dietary Fiber: 5 g
Sugars: 6 g
Protein: 4 g
The American Cancer Society New Healthy Eating Cookbook, Fourth Edition
Copyright ©2016 American Cancer Society.
cancer.org/bookstore
15% off your cookbook purchase!
Use Code: ACS15
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.