Categories: Beans, Salads, Prodigy, Dec. 
      Yield: 4 servings 
  
     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. 1.80À