X 1 400g tin of each of these
Red kidney beans
100g semi sundried tomatoes, chopped
250g roasted red capsicum, chopped (jar)
20g fresh chopped oregano
10g fresh chopped parsley
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
Zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon ground black pepperMethod
Drain and rinse all the beans and chickpeas and place into a large mixing bowl. Mix gently to combine but not crush the beans. Add the sundried tomatoes and roasted capsicum then mix again.In a jug mix the olive oil, oregano, parsley, red wine vinegar, salt and pepper. Whisk to combine, then pour over the bean mix. Gently stir with metal spoons to coat everything in the dressing. Add the lemon zest, mix again.
Cover with cling wrap and place into the fridge for at least 2 hours. Overnight is best if you can wait that long.