| Ingredients |
16 oz Canned kidney beans rinsed/drained
1/2 cup Onions, finely chopped
1/2 cup Green bell peppers, finely c
1/4 cup Nonfat yogurt
1 tsp Chili powder
1/4 tsp Garlic powder
1/4 tsp Ground cumin
1/4 tsp Oregano
Salt, to taste
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| Preparation |
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. 1.80á |
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