Mediterranean Bean Salad

Ingredients

• 15.5 ounce garbanzo beans drained canned
• 15 ounce kidney beans drained canned
• 1 teaspoon capers rinsed drained
• 3 tablespoons olive oil extra virgin 
• 0.5 cup parsley fresh chopped
• 1  lemon zest juiced
• 0.3 cup onion red chopped
• 0.5 teaspoon salt to taste
• 1 medium tomatoes chopped

Equipment

• bowl

Directions

1. In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.