15-ounce can cannellini beans, drained and rinsed
15-ounce can chickpeas, drained and rinsed
15-ounce can kidney beans, drained and rinsed
celery stalks, finely chopped
red onion, finely chopped
fresh flat-leaf parsley leaves, finely chopped
finely chopped fresh rosemary
fresh lemon juice
extra-virgin olive oil
- In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary.
- In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
- Drizzle the vinaigrette over the salad and toss. Serve at room temperature.