Hungarian version


400 g boiled black beans, rinsed well and drained
400 g boiled chickpeas, rinsed well and drained
1 cup chopped green onion (or less)
1 1/2 cup chopped fresh tomato
1 cup finely chopped fresh parsley


3 tablespoons fresh lemon juice
1/2 teaspoon finely minced garlic
4 tablespoons extra virgin olive oil
ground black pepper

Put well-drained beans into a bowl.
Chop green onions, tomatoes, and parsley and add to beans.
Whisk together dressing ingredients. Gently mix dressing into bean mixture, stirring just enough to combine and coat the ingredients with dressing.

Let salad sit at room temperature for at least 30 minutes before servings, then season with salt and fresh ground black pepper to taste.