Two-Bean Salad
7 ingredients
3 steps
Ingredients
- 1 (14 ounce) can chickpeas, rinsed and drained
- 1 (14 ounce) can black beans, rinsed and drained
- 1/2 cup diced red onion
- 1/4 cup chopped flat leaf parsley
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar (use red wine vinegar if you wish)
- 3 cloves garlic, finely chopped or minced
Directions
-
1Combine all ingredients in a bowl; stir to blend well.
-
2Refrigerate until 30 minutes before serving; make sure salad is brought to room temperature before serving.
-
3Taste before putting on table and add salt and pepper to taste, if you wish.
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