swanlogo2.jpg (2420 bytes)Black Bean Salad

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  • 2 -15 oz. cans black beans - drain and rinse in colander
  • 1-15 oz. can corn - drain and rinse in colander
  • 1 red sweet pepper - wash and dice into small pieces
  • 12 oz. celery hearts (1 medium bunch) - wash and dice into small pieces
  • 2 bunches green onions (white and green parts) - wash and slice
  • 1/2 - 3/4 cup chopped fresh cilantro - wash and pat dry with paper towel before chopping
  • 8-oz bottle Annie's Natural Cilantro and Lime Vinaigrette salad dressing


  • Mix all together.
  • Chill and serve.

Servings: Makes ~8-1/2 cup servings.

Serve with anything Mexican.

Leftovers can be used as filling for pita sandwiches, tortilla or lavash bread roll-ups, mixed with tossed salad as ideas for lunch during the week.


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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