Ginger Mexican Salad with Black Beans A CIF Food Is Medicine snack inspired by Mexican flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.

CIF Approved

Ginger Mexican Salad with Black Beans

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Author: Colin Vareene Cooking Method: Slow Cooker Cuisine: Mexican Courses: Snack Recipe Keys: A Anti-Inflammatory C Cancer Prevention Education D Diabetes-Friendly H Heart Healthy H High Fiber

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Intermediate Servings: 6 Estimated Cost: $ 6 Calories: 270 Best Season: All Seasons Dietary:

D Dairy-Free V Vegan

Description

A CIF Food Is Medicine snack inspired by Mexican flavors with emphasis on Anti-Inflammatory, Heart Healthy, High Fiber, Diabetes-Friendly, Cancer Prevention Education.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 1 can black beans
• 1 cup brown rice
• 1 cup bell peppers
• 1 cup corn
• 1 avocado sliced
• pico de gallo
• lime
• oregano
• 2 tablespoons ground flaxseed
• black pepper to taste

Instructions

1. Add ingredients to the cooker with low-sodium broth and spices,
   Cook until tender according to appliance instructions,
   Adjust texture with broth as needed,
   Finish with herbs, citrus, or yogurt if desired.

Keywords: ginger mexican salad with black beans, mexican, snack, anti-inflammatory, heart healthy, high fiber, diabetes-friendly, cancer prevention education, 1 cup bell peppers, 1 cup corn

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