This bean salad is a favorite in the DeOliveira house. Thanks Michelle for sharing. Sounds Like a perfect side dish for a summer bar-b-que.


  • 2 cans Red Kidney Beans
  • 2 cans rinsed Black Beans
  • 2 cans chick peas
  • 2 small onion
  • 5 cloves garlic
  • 1/8 cup of parsley
  • 2 cans sliced black olives
  • 1/4 cup Balsamic Vinegar
  • 1/2 cup Extra Virgin olive oil
  • Salt
  • Pepper

Chop onion, garlic and parsley. Drain liquid from olives, and beans. In a large bowl combine onions, garlic, parsley, beans, and olives. Add salt and pepper to taste. Whisk extra virgin olive oil and balsamic vinegar, pour mixture into bowl, gently mix. Cover and place in refrigerator to cool for 1 hr.