16 oz Canned kidney beans

- rinsed/drained 1/2 c Onions; finely chopped

1/2 c Green bell peppers; finely c

1/4 c Nonfat yogurt

1 ts Chili powder

1/4 ts Garlic powder

1/4 ts Ground cumin

1/4 ts Oregano

Salt; to taste Lovers of spicy food will adore this tangy salad. Serve it over a bed of lettuce, add a piece of corn bread, & you have an easy lunch with Mexican flair. In a large bowl, combine kidney beans, onions & 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. Nutrition (per serving): 122 calories Total Fat 1 g (4% of calories) Source: Lean Luscious & Meatless, Page(s): 98 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?