Multi Bean Salad

Ingredients:

•  1 15 ounce can kidney beans
  
•  1 15 ounce can garbanzo beans
  
•  1 15 ounce can Navy beans
  
•  ½ red onion, finely chopped
  
•  2 stalks celery, chopped fine
  
•  1 cup fresh flat leaf parsley, chopped finely
  
•  1 Tbsp fresh rosemary, chopped
  
•  ⅓ cup rice wine vinegar
  
•  1 Tbsp granulated sugar
  
•  3 Tbsp oil
  
•  1 tsp salt
  
•  ½ tsp black pepper
  

Instructions:

1. In a large bowl combine the beans, celery, onion, parsley, and rosemary.
   
2. In a separate bowl, combine vinegar, sugar, oil, salt, and pepper. Whisk together.
   
3. Pour dressing over the beans and toss to coat. Chill in the refrigerator for 2 hours prior to serving for best flavor.