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| 2 Teelöffel | olive oil |
| 1/4 Tasse | green pepper finely chopped |
| 2 Esslöffel | onion finely chopped |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | Jalapeno pepper |
| 4 x ca. 30 g | Canned pink beans; mashed |
| 1/4 Tasse | sour cream |
| 5 | black olives chopped |
| 1/2 Teelöffel | cilantro Fresh, chopped |
| 1/2 Teelöffel | salt |
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In small skillet, heat oil over medium heat; add green pepper, onion, garlic and jalapeno pepper (seeded and minced), and saute until vegies are softened, 1-2 min. Add beans and cook, stirring frequently, until beans are thoroughly heated, 2-3 min. Transfer to small mixing bowl; add remaining ingredients and mix well. Transfer to serving dish; cover with plastic wrap and refrigerate until flavors are blended and mixture is well chilled, at least 30 min. 97 calories/serving
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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