Ingredients:

400g can kidney beans
1 bunch trimmed spring onions – thinly sliced
1 roasted red capsicum – diced
450g grilled chicken breast – boneless, skinless
2 tb mayonnaise
2 tb chili powder
1 tb ground cumin
1/3 cup low-fat buttermilk
2 tb hot pepper sauce
Salt and pepper to taste
2 tb chopped flat-leaf parsley
Method:

Toss kidney beans with spring onion, roasted red capsicum and grilled chicken breast.

Mix mayonnaise with chili powder, cumin, buttermilk, hot pepper sauce and salt and pepper to taste.

Toss with the bean salad, along with the chopped parsley.