Chili Bean Salad
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
kidney beans, canned
rinsed, drained |
|
| ½ | cup |
onions
finely chopped |
|
| ½ | cup |
green bell peppers
finely chopped |
|
| ¼ | cup |
yogurt, non-fat
|
|
| 1 | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
garlic powder
|
|
| ¼ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
oregano
|
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
kidney beans, canned
rinsed, drained |
|
| 118 | ml |
onions
finely chopped |
|
| 118 | ml |
green bell peppers
finely chopped |
|
| 59 | ml |
yogurt, non-fat
|
|
| 5 | ml |
chili powder
|
|
| 1.3 | ml |
garlic powder
|
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
oregano
|
|
| 1 | x |
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, 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.
