Title: Chili Bean Salad (Lacto)
Categories: Beans, Salads, Prodigy, Dec., Fatfree
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

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