Very Best Italian Bean Salad - cooking recipe

Ingredients

1/2 large red onion
1/2 large English cucumber, peeled
2 celery ribs, diced
1 1/2 cups chopped loose Italian parsley
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can cut green beans, drained and rinsed
1/3 cup olive oil
1/3 cup red wine, and balsamic vinegars (mix equal parts of both vinegars together to get a total amount of one third cup)
1 teaspoon dried oregano or 1 teaspoon dried Italian spices
1 teaspoon season salt
1/2 teaspoon black pepper

Preparation

Thinly slice the red onion and add to a large mixing bowl.
Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion.
Dice 1 or 2 ribs of celery and add it to the bowl.
With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 1/2 cups of loosely chopped parsley).
Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
Pour the dressing over the salad and mix well until evenly distributed.
Taste to adjust an seasonings. It might need a little more salt according to your taste.