- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
- 2 celery stalks, finely chopped (about 1 cup)
- 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
- 1 teaspoon fresh finely chopped rosemary
- 1/3 cup apple cider vinegar
- 1/4 cup granulated sugar (more or less to taste)
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
Make the dressing:
- In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
- Add the dressing to the beans.
- Toss to coat.
- Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
- Let come to close to room temperature to serve.