Two Bean Salad

• 1/2 whole Onion, finely chopped
• 3 Tablespoons Olive Oil, Divided
• 1/2 teaspoons Granulated Garlic (or 1 Clove Garlic, Minced)
• 1/2 teaspoons Italian Seasoning
• 1 can (15 Oz. Size) Kidney Beans
• 1 can (15 Oz. Size) Garbanzo Beans (Chickpeas)
• 1/4 cups Fresh Basil, Julienned
• 1 cup Fresh Baby Spinach
• Salt And Pepper, to taste

1. In a small pan, saute onions with 1 tablespoons olive oil, salt, pepper, garlic, and Italian seasoning for 8-10 minutes, or until translucent.
2. Meanwhile, drain and rinse beans. Julienne basil. Combine beans, basil, and 1 tablespoon olive oil in a medium bowl. Just before onions are done, add spinach to the pan and cook down for 1-2 minutes. Add sauteed vegetables to bean mixture. Combine. Season with remaining olive oil, salt, and pepper to taste.
3. Serve warm or chilled.

onion, olive oil, garlic, italian seasoning, kidney beans, garbanzo beans, fresh basil, spinach, salt

Taken from tastykitchen.com/recipes/salads/two-bean-salad/ (may not work)