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TEX-MEX SALAD (Tuesday)




Source of Recipe


ArcaMax
TEX-MEX SALAD (Tuesday)
Makes 4 servings

Preparation time: 15 minutes

1 (15- to 16-ounce) 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 cup finely chopped fresh cilantro

1/2 cup bottled orange vinaigrette or other fruit vinaigrette

3/4 teaspoon 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.

Per serving: 374 calories, 16 grams protein, 16 grams fat (38 percent calories from fat), 2.6 grams saturated fat, 43 grams carbohydrate, 106 milligrams cholesterol, 889 milligrams sodium, 15 grams fiber.