- 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.)