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December 1999 Issue
Diet and the Risk of Cancer
by Ronda L. Halpin
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Couscous Salad

This salad's portability and light taste make it a perfect accompaniment to grilled foods. Take it along to your next cookout or tailgate party.
  • 1 1/2 c. water
  • 1 c. uncooked couscous
  • 2 c. frozen corn, broccoli and red peppers -- drained and thawed
  • 1 can black beans -- rinsed and drained
  • 1/8 c. diced sweet onion
  • 1/3 c. olive oil
  • 1/3 c. lime juice
  • 1 clove garlic, minced
  • 1/4 tsp. cumin
  • 1/8 tsp. crushed red pepper
In a small saucepan, bring the water to a boil. Remove from the heat and stir in the couscous. Cover and let stand for 5 minutes. Uncover and cool completely -- if desired, store in the refrigerator.

Meanwhile, in a large bowl, combine thawed veggies, black beans and onion. Toss to combine. In a jar with a tight-fitting lid, combine remaining ingredients (olive oil through crushed red pepper). Shake well and pour over veggies. Add couscous and toss well to coat. Cover and refrigerate for at least one hour before serving.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour and 15 minutes
 

 

Cucumber Salad

This quick salad takes advantage of the many fat free salad dressing options available to consumers today. Pick your favorite and enjoy this salad with burgers or curry dishes.
  • 2 tsp. dried dill
  • 1/4 c. fat free ranch salad dressing
  • 2 small cucumbers, peeled and sliced into 1/4-inch pieces
  • 3 T. diced onion
  • 1 large tomato, coarsely chopped
Combine dill and dressing in a medium-sized bowl. Mix until thoroughly combined. Add remaining ingredients and toss to coat.
  • Yields: 4 servings
  • Preparation Time: 10 minutes
 

More Resources

For more information about cancer and what you can do to help reduce your risks of getting it, consult your physician and visit any of the following web sites:

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