Chili Bean Salad (lacto) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: 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
Directions:
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. 1.80
Source from luhu.jp
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. 1.80
Source from luhu.jp