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Chili Bean Saladsalads, beans 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 teaspoon chili powder 1/4 teaspoon garlic powder 1/4 teaspoon ground cumin 1/4 teaspoon oregano 1 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. 1.80á
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