| 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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