Chili bean salad (lacto)

Yield: 4 servings

Measure Ingredient
16 ounces Canned kidney beans rinsed/drained
½ cup Onions; finely chopped
½ cup Green bell peppers; finely c
¼ cup Nonfat yogurt
1 teaspoon Chili powder
¼ teaspoon Garlic powder
¼ teaspoon Ground cumin
¼ teaspoon Oregano
\N \N 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. 1⅘á

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