Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 oz Canned kidney beans 1 ts Chili powder
- rinsed/drained 1/4 ts Garlic powder
1/2 c Onions; finely chopped 1/4 ts Ground cumin
1/2 c Green bell peppers; finely c 1/4 ts Oregano
1/4 c Nonfat yogurt 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.

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