Turkish Bean Salad

• one 15 ounce can cannellini beans, drained and rinsed
• one 15 ounce can chickpeas, drained and rinsed
• 1/4 cup white wine vinegar
• 3 tablespoons fresh lemon juice
• 1/2 cup thinly sliced red onions cut into one inch pieces
• 1 cup seeded and diced cucumber
• 10 to 12 black olives, halved(I used Kalamatas)
• 5 large cherry tomatoes, quartered
• 3 to 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1/2 cup chopped parsley
• Salt and pepper to taste
• 2 hard boiled eggs, peeled and sliced

1. Place both beans into a medium mixing bowl and stir in the vinegar and lemon juice. Let rest on your counter for an hour or two, stirring occasionally.
2. While the beans are soaking, place the red onions in a small bowl and cover with water.
3. Once the beans have marinated, drain them in a colander and place them in a mixing bowl. Drain the onion and add to the mix.
4. If the diced cucumbers are rather moist, blot them dry on paper toweling and add them along with the olives, tomatoes and parsley. Stir in the olive oil.
5. Season to taste with salt and pepper and garnish with the sliced eggs. Before serving, drizzle a little more olive oil over the top. Serve at room temperature.

cannellini beans, chickpeas, white wine vinegar, lemon juice, red onions, cucumber, black olives, cherry tomatoes, extra virgin olive oil, parsley, salt, eggs

Taken from food52.com/recipes/37556-turkish-bean-salad (may not work)