Bean and Tomato Salad

1 (15-1/2 ounce) can of garbanzo beans
3 tablespoons olive oil
1 tablespoon red vinegar
salt and pepper as desired
1 pound tomatoes, peeled and sliced
1 medium size onion, sliced into thin rings
2 teaspoons fresh chopped basil or 1 teaspoon dried basil

Drain beans; rinse under cold water. Beat oil and vinegar together; season with salt and pepper.

Add the beans and mix until well coated, being careful not to break up the beans.

Arrange tomato and onion slices in a shallow dish; sprinkle with basil, salt, and pepper.
Spoon beans on top. Serve chilled.