Here are two recipes demonstrated by Janelle Hoilett in a recent cooking class at Aventura Hospital.

EASY BEAN SALAD

• ½ cup low-fat or fat-free Italian salad dressing

• 1 (15-ounce) can kidney beans, drained and rinsed, or 1 ½ cups cooked kidney beans

• 1 (15-ounce) can pinto beans, drained and rinsed, or 1 ½ cups cooked pinto beans

• 1 (15-ounce) can black-eyed peas, drained and rinsed, or 1 ½ cups cooked peas

• 1 (10-ounce) package frozen lima beans (preferably Fordhook), thawed, or 1 cup cooked lima beans, or 1 ½ cups cooked green soybeans (shelled edamame)

• 1 cup frozen corn, thawed completely, or cooked fresh corn, chilled

• 1 large red bell pepper, seeded and diced

• ½ medium red onion, diced

• 1 teaspoon salt, or to taste

• 1 teaspoon pepper, or to taste

Toss all ingredients together. Serve cold or at room temperature. Place leftover bean salad in a covered dish and store in the refrigerator for up to three days. Makes about 10 one-cup servings

Source: Jennifer Reilly, R.D., Cancer Project

Per serving: 183 calories, 3 g fat, 0.5 g saturated fat, 0 mg cholesterol, 9.9 g protein, 31 g carbohydrates, 2.9 g sugar, 8 g fiber, 539 mg sodium, 43 mg calcium, 2.7 mg iron, 36.7 mg vitamin C, 311 mcg beta-carotene, 0.8 mg vitamin E

VEGGIES IN A BLANKET

• 1 cup roasted red pepper hummus (recipe or commercially prepared variety), or bean spread (commercially prepared variety, or White Bean Spread with Sun-Dried Tomatoes)

• 8 whole-wheat tortillas

• 4 carrots, grated

• 8 lettuce leaves

• 1 cup baby spinach leaves, or 1 five-ounce container of sprouts

Spread hummus or bean spread thinly on tortillas. Next, add carrots and lettuce, spinach, or sprouts. Roll up each tortilla and secure with five evenly placed toothpicks. Slice into five individual rolls per tortilla (one toothpick per roll). Makes 40 individual pieces (10 servings).

Variation: Add thin sticks of cucumber or red bell pepper before rolling.

Can be served immediately or kept fresh in the refrigerator for several hours. Prior to serving, allow rolls to reach room temperature for the best flavor. Consume rolls within one day, as the tortillas and lettuce can become soggy.

Source: ''The Survivor's Handbook: Eating Right for Cancer Survival'' by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.

Per serving: 122 calories, 2.8 g fat, 0.3 g saturated fat, 0 mg cholesterol, 5 g protein, 20.6 g carbohydrates, 1.5 g sugar, 4.9 g fiber, 251 mg sodium.

Join the discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.repliedToText@

@Nyx.replyAnswerText@

Reply to this Comment @Nyx.Recommender@ @Nyx.AbuseReporter@