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