Kidney Bean and Chickpea Salad

• 1 can (16 oz.) kidney beans, rinsed and drained
• 1 can (15 ounces) chickpea or garbanzo beans, rinsed and drained
• 1 cup chopped tomatoes
• 1/2 cup julienned green pepper
• 1/4 cup thinly sliced onion
• 1/2 cup reduced-fat Ranch salad dressing

In a large bowl, combine the beans, chickpeas, tomatoes, green pepper and onion. Cover and refrigerate. Toss with dressing just before serving.

Yield: 6 servings.