| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Beans, Salads, Prodigy, Dec., Fatfree | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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