Chili Bean Salad
Submitted by franky
A tangy kidney bean salad dressed in spiced non-fat yogurt with chili powder, cumin, and oregano. No cooking required. Serve over lettuce with cornbread for an easy Mexican-inspired lunch.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minWhen it’s too hot to cook but you still want something with a kick, this chili bean salad delivers.
Kidney beans toss with chopped onion and green bell pepper, then get dressed in a creamy, spiced yogurt sauce loaded with chili powder, cumin, oregano, and garlic powder.
No stove, no oven, just a bowl and a few hours in the fridge to let the flavors come together.
Pile it on lettuce with a wedge of cornbread and call it lunch.
Pro Tips
- Rinse and drain the canned beans thoroughly. Extra liquid dilutes the yogurt dressing and makes it watery.
- Chill for at least 2 hours before serving. The spices need time to bloom in the cold yogurt and penetrate the beans.
- Swap non-fat yogurt for Greek yogurt if you want a thicker, creamier coating that clings to each bean.
Ingredients
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.
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