Turkish Bean Salad

Name: 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