This salad has been in the family for years. My grandma makes it every Thanksgiving. It is used as a topper for the celery salad another Thanksgiving tradition. However, I’ve decided that it deserves more than just 1 day a year, so I make it for meal prep when I am looking for something light and refreshing.
It’s a simple week night or meal prep option that just gets better the longer it soaks.
1 can garbanzo
1 can kidney beans
3 cloves garlic (minced)
1/2 red onion (finely chopped)
1 bunch Italian flat-leaf parsley (chopped)
1/4 cup red wine vinegar
1 cup olive oil
Salt & Pepper to taste
Drain the beans
Chop the garlic and onion & parsley
Add everything to an airtight container and let it sit over night.
Eat on top of a salad, with crackers or by itself!