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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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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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