1 Cup kidney beans (canned or cooked)
1 Cup white kidney beans (canned or cooked)
1 Cup chickpeas (canned or cooked)
3/4 Cup onion, finely chopped
2 Tablespoons parsley, finely chopped
1 green pepper, chopped finely
1/3 Cup cider vineagar
1/4 Cup corn syrup
salt and pepper to taste.

Mix all the ingredients; refridgerate several hours or overnight to blend the flavors.