Steps
- Soak ½ finely chopped red onion in water while preparing the remaining ingredients, then drain.
- Combine 425g of canned cannellini beans, rinsed and drained, 425g of canned kidney beans, rinsed and drained, and 425g of canned chickpeas, rinsed and drained in a bowl.
- Add the onion, 2 finely chopped celery stalks, 1 cup of finely chopped flat-leaf parsley, and 1 teaspoon of finely chopped fresh rosemary.
- Whisk ⅓ cup of apple cider vinegar, ¼ cup of sugar, 3 tablespoons of extra-virgin olive oil, 1½ teaspoons of salt, and ¼ teaspoon of black pepper.
- Toss the salad with the dressing. Cover and chill for 3 hours.