Turkish Bean Salad

Ingredients

• 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

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