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Chili Bean Salad

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Submitted by franky

Ingredients

16 462.4
OUNCES ML/G KIDNEY BEANS, CANNED
rinsed, drained
½ 118
CUP ML ONIONS
finely chopped
½ 118
CUP ML GREEN BELL PEPPERS
finely chopped
¼ 59
1 5
TEASPOON ML CHILI POWDER
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML OREGANO
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 183g (6.5 oz)
Amount per Serving
Calories 136 7% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 394mg 16%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 5% Vitamin C 31%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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