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- 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 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp 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)