TWO-BEAN SALAD WITH BALSAMIC VINAIGRETTE

1 (14- to 16-ounce) can garbanzo beans (chickpeas), rinsed, drained
1 (14- to 16-ounce) can black beans, rinsed, 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

Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before serving.)

4 main-course servings.

Bon Appétit
April 1996