Posted on : January 15, 2021 Facebook Twitter Pinterest LinkedInIngredients1 (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 DirectionsStep 1In 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.AdvertisementSource: Read Full Article Facebook Twitter Pinterest LinkedInRelated posts: Roasted Beet, Arugula, and Walnut Salad Coleslaw Cucumber-Avocado Salad with Gooseberry Piri Piri Soup Mad Hatter Salad Beet Salad with Goat Cheese
