Ingredients
For the salad:
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 onion, red or yellow, 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 (optional)
1 teaspoon fresh finely chopped rosemary (optional)
For the dressing:
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
Directions
1. Wash hands with soap and water.
2. Rinse fresh vegetables under running water before preparing.
3. In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.
4. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper.
5. Add the dressing to the beans. Toss to coat.
6. Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
7. Let it come close to room temperature to serve. Enjoy! Makes 4-8 servings