Mediterranean Bean Salad


One 15.5 ounce can garbanzo beans, drained and rinsed

One 15 ounce can kidney beans drained and rinsed

1 lemon, zest and juice

1 tomato, chopped and cored

1/4 cup red onion, chopped

1/2 cup fresh curly parsley chopped

1 tsp capers, rinsed

2 Tbsp extra virgin olive oil

1/4 tsp salt

1/4 tsp black pepper


1. In a large bowl, stir together all of the ingredients.

2. Cover and refrigerate for two hours, stirring occasionally.

Serving Suggestions:

Serve with green salad and your choice of lean meat, chicken or fish.