3 Bean Salad - cooking recipe

Ingredients

1 (15 ounce) can cannellini beans
1 (15 ounce) can kidney beans
1 (15 ounce) can garbanzo beans (Chickpeas)
2 celery ribs (chopped)
1/2 cup red onion (chopped)
1 cup fresh parsley
1 tablespoon fresh rosemary
1/3 cup apple cider vinegar
1/3 cup sugar or 1/3 cup Splenda sugar substitute
1/4 cup olive oil
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Preparation

Drain cans of beans and place in bowl along with the next 4 ingredients.
Wisk together the last 5 ingredients and pour over bean mixture.
Combine and refrigerate for a couple of hours for best taste.
I typically use dried parsley and rosemary as that is what I usually have on hand!