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 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

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

1 Make the salad: In a large bowl, mix the 3 different types of beans, the celery, onion (drained of soaking water), parsley, and rosemary.

2 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.

3 Chill and Serve: 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.