Mediterranean Bean Salad

• 1 (15.5 ounce) can garbanzo beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 lemon, zested and juiced
• 1 medium tomato, chopped
• ¼ cup chopped red onion
• ½ cup chopped fresh parsley
• 1 teaspoon capers, rinsed and drained
• 3 tablespoons extra virgin olive oil
• ½ teaspoon salt, or to taste

Directions

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