Pantry Shelf Gourmet Bean Salad

Bean Salad

1 can Pantry Shelf Red Kidney Beans 19 oz.

1 can Pantry Shelf Chick Peas 19 oz.

1 can  Pantry Shelf Black Pitted Olives 19 oz.

Fresh Cherry Tomatoes

Chopped Onion

Salt

Pepper

Olive Oil

Wash and drain red kidney beans and chick peas.  Place in a bowl.  Wash and drain black pitted olives. Add to bean mixture. Slice cherry tomatoes in half and add to mixture.  Add chopped onion.  Season with salt and pepper to taste and sprinkle with olive oil.

Toss and serve.

For something a little different, add some mango slices or white grapes.

Makes 4 – 6  generous servings.