• ½ cup fresh cut parsley
• 1 (15.5 oz) can garbanzo beans, drained
• 1 teaspoon capers rinsed and drained
• One medium tomato chopped
• 1 lemon, zested and juiced
• 1 (15 oz) can kidney beans, drained
• 3 tablespoons of extra virgin olive oil
• 1/4 cup chopped red onion

1. Combine parsley, capers, olive oil, and salt. Cover, and refrigerate in a large bowl.
2. Stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, for about 2 hours, stirring occasionally, before serving.

submitted by Gabriela Martinez- Houston Clay