I have an excellent bean salad recipe that I learned from a Lebanese friend...
1 can of garbanzo beans, drained
1 can of kidney beans, drained
1 can of cannelini beans, drained
a bunch of scallions, chopped
a couple tomatoes, chopped
juice of two or three lemons
about as much olive oil as lemon juice
salt and pepper to taste
Make it early and let it sit overnight if you can. Tom calls this "stewing in its juices". It is a staple in our summertime diet, and I just realized it's Beach friendly!
Note from Ruth: This should make at least six servings, assuming 19 oz cans of beans are used. A cup of kidney beans is 218 calories, 40 carbs with 16 fiber and 13 grams of protein. The olive oil will add more calories so be careful!