Here’s my beet and bean salad. Proportions are relative and can be adjusted to taste/preference/availability:
1-2 cans of beets
1/2 can of chickpeas/garbanzo
sliced cucumber
artichoke hearts (I prefer marinated, but plain canned will work)
olives (any color or combination)
vinaigrette dressing.
I usually make the dressing from a 3:1 ratio of olive oil to red wine vinegar.
Add whatever additional herbs and seasonings you may have or like
Best chilled for at least a couple hours, preferred overnight in the fridge.
Not too elaborate and I usually have all the ingredients on hand. Also easily dressed up, down, or varied.