Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  16      ounces        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      teaspoon      chili powder
     1/4  teaspoon      garlic powder
     1/4  teaspoon      ground cumin
     1/4  teaspoon      oregano
                        salt -- to taste

Preparation:

Lovers of spicy food will adore this tangy salad. Serve it over a bed of lettuce, add a piece of corn bread, and you have an easy lunch with Mexican flair. In a large bowl, combine kidney beans, onions and 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. Source: Lean Luscious and Meatless