Vegetable Bean Salad - cooking recipe

Ingredients

1 c. canned pinto beans, drained
1 c. diced tomatoes
1/4 c. diced cucumber
1/4 c. chopped green pepper
1/4 c. chopped onion
1/4 c. chopped celery
2 Tbsp. plain nonfat yogurt
2 Tbsp. mayo
2 Tbsp. shredded Cheddar cheese

Preparation

Combine first 6 ingredients in a large bowl.
Combine yogurt and mayo.
Pour over mixture.
Cover and chill.
Sprinkle with cheese before serving.
Contains 115 calories and 3.7 fat per 3/4 cup serving.