2 Bean Salad with Balsamic Vinagrette

Even hubby liked this one...

1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained well
1 (15 ounce) can black beans, rinsed and drained well
2/3 C. chopped red onion
1/4 C. chopped fresh parsely
2 T. olive oil
2 T. balsamic vinegar (or red wine vinegar)
3 cloves garlic, finely chopped
1/2 medium cucumber, chopped
sea salt and pepper to taste

Combine all ingredients in medium bowl. Toss to blend well. Season salad to taste with salt and pepper. Cover and refrigerate. Let stand at room temp for 30 minutes before serving. (Got this recipe from recipegirl.com)

Great side for BBQs. We even tossed around the idea of using as a relish of sorts for fish tacos...

Enjoy!