Two Bean or Not Two Bean

That is your question. Excuse the bad pun. Here are two quick salads we (meaning I) whipped up out of this week's veggie box. Actually, you don't have to choose, because they also taste great mixed together. (Unless you are Mike.) If you feel like you are having deja-vu, you can check out a similar salad, previously posted. Variations on a theme.
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Two Bean Salad

Ingredients
1 can kidney beans
1 can garbanzo beans
1/4 small onion, 2 shallots or 1 green onion, diced
1/4-1/2 red bell pepper, seeded and diced
rice vinegar
olive oil
salt
pepper

Tools
Knife
Bowl

Method
Mix 'em up. That's it. Better the next day.
I made the garbanzos from dried: soaked overnight, cooked about 20 minutes.


Tomato-Corn Salad

Ingredients
2 ears fresh corn on the cob, removed from cob
3 medium garden tomatoes or one basket of cherry tomatoes, chopped
1/4 spring onion or 1 shallot, diced
fresh basil, chiffonaded (roll up the leaves like an aram sandwich and use a sharp knife to slice little ribbons off the end of the roll)
Rice or white wine vinegar
Olive oil
salt
pepper

Tools
Knife
Bowl

Method
Chop 'em and mix 'em. You can use other fresh herbs, too. This salad tastes pretty good mixed with the bean salad, and both nutritious salads will improve and keep several days in the fridge.

Gratuitous rib-eye photo. Vegetarians, avert your eyes.