Marinated bean salad

Marinade: 3 tablespoons balsamic vinegar, 2 tablespoons sherry, 2 crushed garlic cloves, 3 tablespoons oil (canola or something that does not taste very much), 2 tablespoons tomato puree, 2 tablespoons (heard that before?) soy sauce, salt, pepper, (dried) thyme, and the zest from 1/2 lemon.
Prepare the marinade, rinse 1 small can of white beans (Navy beans or some other small kind) and 1 small can of chickpeas (aka Garbanzo beans in the U.S.) and when there is no more "foam" in the rinse water mix the beans with the marinade and let sit until the next day.
I know beans technically are not vegetables, but I still count them as such in the winter when it's hard to come up with vegetable sides....