Amount
Ingredient
Preparation



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

 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.