Three Bean 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
4 celery stalks, chopped fine
½ red onion, chopped fine
1 cup fresh flat-leaf parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
¼ cup apple cider vinegar
¼ cup granulated sugar
¼ cup olive oil
1 ½ teaspoons salt
¼ teaspoon black pepper

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