Kidney Bean and Chickpea Salad
Per 3⁄4 cup
1⁄4 cup olive oil
1⁄4 cup red wine vinegar
1⁄2 teaspoon paprika
2 tablespoons lemon juice
1 14-ounce can chickpeas, drained
1 14-ounce can kidney beans, drained
1⁄2 cup sliced black olives
1 8-ounce can corn, drained
1⁄2 red onion, chopped
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Whisk together olive oil, vinegar, paprika, and lemon juice.
In a large bowl, combine the chickpeas, beans, olives, corn, red onion, and parsley. Pour the olive oil dressing over the bean mixture and toss well to combine.
Season with salt and pepper to taste.
Chill for at least 1 hour before serving to allow flavors to mingle.