Recently we visited some friends and they made this salad for us. It is absolutely delicious!
Two Bean Salad
15 oz. can garbanzo beans (chickpeas)
15 oz. can white northern beans
pint container of cherry or grape tomatoes
arugula leaves (I happen to have some because the same friends gave me an arugula plant)
Sauté garlic in olive oil. You may put the garlic through a press, or mince it small, or chop it in larger pieces.
Drizzle over bean mixture and stir.
I soaked 1 cup dried garbanzo beans overnight, and this morning cooked them in the crockpot along with 1 cup dried cannellini beans. I drained the beans after they were cooked.
I sprinkled a bit of salt over the mixture. My guess is that canned beans may have salt added.
The amount of garlic and olive oil is up to the cook.
And again, this is outstanding. We are having it for supper with fresh bread, and strawberries with cocoa whipped cream.