16 oz Canned kidney beans
- rinsed/drained
1/2 c Onions; finely chopped
1/2 c Green bell peppers; finely c
1/4 c Nonfat yogurt
1 ts Chili powder
1/4 ts Garlic powder
1/4 ts Ground cumin
1/4 ts Oregano
Salt; to taste
Lovers of spicy food will adore this tangy salad.
Serve it over a bed of lettuce, add a piece of corn
bread, & you have an easy lunch with Mexican flair. In
a large bowl, combine kidney beans, onions & green
pepper. Mix well. In a small bowl combine yogurt and
spices. Add to bean mixture, mixing until well
blended. Chill several hours to blend flavors. Stir
before serving.
Nutrition (per serving): 122 calories
Total Fat 1 g (4% of calories)
Source: Lean Luscious & Meatless, Page(s): 98
D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith. 1.80
