Ingredients

  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 (15 ounce) can kidney beans, drained
  • 1lemon, zested and juiced
  • 1 medium tomato, chopped
  • ¼ cup chopped red onion
  • ½ cup chopped fresh parsley
  • 1 teaspoon capers, rinsed and drained
  • 3 tablespoons extra virgin olive oil
  • ½ teaspoon salt, or to taste
  • Directions

  • Step 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.

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