1 (15- to 16-oz.) can each rinsed and drained black and garbanzo beans (chickpeas)
\n1 peeled orange with white pith removed, quartered lengthwise and sliced
\n1 small diced yellow bell pepper
\n1\/3 C. finely chopped fresh cilantro
\n1\/2 C. bottled orange vinaigrette
\n3\/4 tsp. chili powder
\n6 red radishes
\n1 avocado
\n2 hard-cooked sliced eggs for garnish<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 374
\nFat: 16g
\nFiber: 15g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n