Chili Bean Salad

Yields:	4 servings
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Ingredients

16	ounces	kidney beans, canned	rinsed, drained
1/2	cup	onions	finely chopped
1/2	cup	green bell peppers	finely chopped
1/4	cup	yogurt, non-fat
1	teaspoon	chili powder
1/4	teaspoon	garlic powder
1/4	teaspoon	cumin	ground
1/4	teaspoon	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.

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Member Review

Vegetarian Pot Stickers

Delicious! Really delicious. Next time I want to try making them with some other vegetables. One little pointer about the stock used: I used the water I'd soaked the mushrooms in, and I only needed about 1/2 C, not the whole 2 C recommended. Also, when I added the stock to the hot oil, it spattered like crazy, so it's probably safer to turn the heat off first. I used just 1 T of oil in the pan and it worked fine.

Reviewed by kathmoe

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