Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
312
Calories
28g
Protein
2g
Fat
46g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 16 oz canned kidney beans
- - rinsed/drained
- 1/2 cup onions, finely chopped
- 1/2 cup green bell peppers, finely c
- 1/4 cup nonfat yogurt
- 1 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp oregano
- salt, to taste
- =
Directions
1
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)
Recipe sourced from
fandom