1 (15- to 16-oz.) can each rinsed and drained black and garbanzo beans (chickpeas)
1 peeled orange with white pith removed, quartered lengthwise and sliced
1 small diced yellow bell pepper
1/3 C. finely chopped fresh cilantro
1/2 C. bottled orange vinaigrette
3/4 tsp. chili powder
6 red radishes
1 avocado
2 hard-cooked sliced eggs for garnish

In a large bowl, combine both beans, orange, bell pepper, cilantro, vinaigrette and chili powder; toss to mix and coat. Before serving, thinly slice radishes and peel and dice avocado. Add both to bean mixture; toss to mix and coat. Garnish with sliced eggs. Serve immediately.

Yield: 4 servings
Calories: 374
Fat: 16g
Fiber: 15g