Chili Bean Salad (Lacto)

Course : Beans
Serves: 4
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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
1 teaspoon salt -- to taste

Preparation / Directions:

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

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