County Bean Salad - cooking recipe

Ingredients

1/4 c. olive oil
1 Tbsp. fresh lemon juice
1 (19 oz.) can chickpeas (garbanzos), drained and rinsed
1 medium size red onion, chopped (3/4 c.)
salt
3 Tbsp. red wine vinegar
1/2 tsp. granulated sugar
1 (16 oz.) kidney beans
1 (16 oz.) can black beans, drained and rinsed
2 Tbsp. chopped fresh parsley
freshly ground black pepper to taste

Preparation

Beat oil, vinegar, lemon juice and sugar in a large bowl with wire whisk or fork until thoroughly blended.
Add chickpeas, kidney beans, black beans, chopped onion and parsley; toss well to mix.
Season with salt and pepper.