3-Bean Salad

From my internet friend, Yar

3-bean salad is one of those quintessential American summer picnic foods. It's usually made with canned green beans instead of the cannellini white beans I'm using here. But I really don't care for canned green beans, so cannellini it is. Also of note is that three bean salad traditionally has a dressing comprised of vinegar, oil and sugar. The sugar is important. I tried making this salad without out sugar and it just didn't work. 

1 15-oz can cut green beans, rinsed and drained (although it might be interesting to try the cannellini beans some day)

1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
1 2-oz jar sliced pimentos, drained (I double this) 2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 Tbsp fresh finely chopped rosemary
1 small red chili pepper, cleaned and finely chopped
1 Serrano pepper, sliced thin (my addition for a little oomph)
1/3 cup apple cider vinegar
1/3 cup 2 teaspoons granulated sugar (2 tsp is plenty)
1/4 cup olive oil
1 1/2 3/4 teaspoons salt (don’t over salt this salad)
1/4 teaspoon black pepper

1.  In a large bowl, mix the beans, celery, onion, parsley, rosemary pimentos and red chili pepper.

2.  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 beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.