Three Bean Salad

Ingredients:

Salad:

• 1 – 15 oz. can cannellini beans, rinsed and drained
• 1 – 15 oz. can kidney beans, rinsed and drained
• 1 – 15 oz. can garbanzo beans, rinsed and drained
• 2 celery stalks, chopped fine
• 1/2 red onion, chopped fine
• 1/2 c. fresh, finely chopped flat-leaf parsley
• 1 Tbsp. fresh finely chopped rosemary

Dressing:

• 1/3 c. apple cider vinegar
• 1/3 c. granulated sugar
• 1/4 c. olive oil
• 1-1/2 tsp. salt
• black pepper, to taste

Instructions:

1. In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt and pepper.
3. Add the dressing to the beans. Toss to coat.
4. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Serves 4-6