Three-Bean Salad

Serves 4-8
Hands-On Time: 15m
Total Time: 15m

Ingredients

* 1 15-ounce can cannellini beans, drained and rinsed
* 1 15-ounce can chickpeas, drained and rinsed
* 1 15-ounce can kidney beans, drained and rinsed
* 2 celery stalks, finely chopped
* 1/2 red onion, finely chopped
* 1 cup fresh flat-leaf parsley leaves, finely chopped
* 2 tablespoons finely chopped fresh rosemary
* 3 tablespoons fresh lemon juice
* 1/4 cup extra-virgin olive oil
* 1 teaspoon kosher salt
* 1/4 teaspoon black pepper


Directions

1. In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.

2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper.

3. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.