Dijon Bean Salad

Instructions

Salad:
2 cups cooked kidney beans
1 red bell pepper, diced
1 cup sliced fresh mushrooms
3 plum tomatoes, diced
1 medium cucumber, peeled and diced
4 green onions, sliced
1 carrot, peeled and sliced

Dressing:
1/4 cup nonfat plain yogurt
1/4 cup lowfat buttermilk
1 Tbsp lemon juice
1 tsp dijon mustard
1 clove garlic, minced
black pepper to taste

In a medium-sized bowl, combine beans and all the salad vegetables. In a small bowl, combine all the dressing ingredients and mix well. Add the dressing to the bean mixture and toss well. Chill the salad for about 1 hour before serving.