Creamy Mexican Kidney Bean Salad

• FOR THE DRESSING:
• 4 ounces, fluid Non-Fat Greek Yogurt
• 2 teaspoons Lime Juice
• 1/4 teaspoons Ground Black Pepper
• 1/4 teaspoons Salt
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Dried Dill
• 1/2 teaspoons Chili Powder
• 1/4 teaspoons Dried Minced Onion
• 1/4 teaspoons Dried Parsley
• 1/4 teaspoons Ground Cumin
• 1 dash Cayenne Pepper
• FOR THE SALAD:
• 2 cans (about 15 Oz. Size) Kidney Beans, Drained And Rinsed
• 4 ounces, fluid Black Olives Sliced
• 1-1/2 cup Fresh Corn Kernels
• 1/4 cups Fresh Jalapeno, Chopped
• 1/3 cups Cilantro, Chopped
• 1/2 cups Finely Chopped Red Onion
• 1/2 whole Avocado, Cut Into Small Chunks (optional)

1. Mix together all dressing ingredients and place in a covered container in the refrigerator for 15 minutes.
2. Meanwhile, toss together all salad ingredients. If using avocado, fold in just prior to serving.
3. Gently fold dressing into salad mixture. Refrigerate for 1 hour prior to serving. Garnish with fresh cilantro.
4. Nutrition info per 1/2 cup: 149 calories, 2.5 g fat, 8 g protein, 18 g carbohydrates, 7 g fiber

dressing, fluid non, lime juice, ubc, ubc, ubc, dill, chili powder, ubc, ubc, ubc, cayenne pepper, salad, kidney beans, fluid black olives, fresh corn kernels, ubc, cilantro, red onion, avocado

Taken from tastykitchen.com/recipes/salads/creamy-mexican-kidney-bean-salad/ (may not work)