Yogurt-Three Bean Salad:

1/2 cup dry garbanzo beans
1/2 cup dry kidney beans
1/2 cup dry black turtle beans
1 cup yogurt plain
4 teaspoons lemon juice
1/2 cup nonfat dry milk powder
1 tablespoon honey
3/4 teaspoon garlic salt
1/4 teaspoon curry powder
1/2 teaspoon basil
3 tablespoons fresh chives, chopped
3 tablespoons fresh parsley, chopped

Soak the beans separately overnight. Cook them separately until tender. Drain thoroughly. The canned varieties of these beans may be substituted. They should be well drained. Combine the cooked beans in a nonmetal bowl.

Whisk the yogurt in a small bowl.
Blend the lemon juice with the dry milk to make a thin paste and combine with the yogurt.

Mix the honey, garlic salt, curry powder, basil, chives and parsley and add to yogurt.

Pour the dressing over the beans. Cover and refrigerate overnight.

Variation: Cooked or canned green beans can be added to make a 4-bean salad. Be sure they are well drained.