Title: Chili Bean Salad (Lacto)
Categories: Vegetable Salad Check
Yield: 4 Servings

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