Serves 8 - 10 1 can each of chick peas, black beans, lentils and red kidney beans (no salt added if possible) 1/4 cup olive oil 2 tbsp balsamic vinegar 1/4 cup chopped parsley 1 medium shallot, minced salt to taste Drain and rinse beans and lentils. Toss in a large bowl with remaining ingredients. Refrigerate for at least 1 hour before serving to allow flavours to blend. |