1 – 15 oz. white kidney beans
1 – 15 oz. can red kidney beans
1 – 15 oz. can chick peas
2 celergy sstalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 – 1/2 teaspoons salt
1/4 teaspoon black pepper
1. In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2. In a separate small bowl, whisk together the vinegar, sugar, olie oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigertor for several hours, to allow the beans to soak up the flavor of the dressing.
Serves 4 to 6.