Two Bean Salad
1 14-to-16 oz. can garbanzo beans (chickpeas), rinsed and drained
1 14-to-16 oz. can black beans, rinsed and drained
2/3 cup chopped red onion
1/4 cup chopped fresh parsley
3 tablespoons olive oil
2 tablespoons Balsamic vinegar or red wine vinegar
3 garlic cloves, finely chopped
Salt and pepper, to taste
Combine all ingredients in medium bowl.
Toss to blend well, and season with salt and pepper.
Can be prepared 1 day ahead. Cover, and refrigerate. Let stand at room temperature 30 minutes before serving.
Great as a side dish, or even as a main dish.