Easy Three Bean Salad

• 1 15-ounce can cannellini beans, drained and rinsed
• 1 15-ounce can chickpeas, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 2 celery stalks, finely chopped
• 1/2 red onion, finely chopped
• 1 cup fresh flat-leaf parsley leaves, finely chopped
• 2 tablespoons finely chopped fresh rosemary
• 3 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. In a large bowl, combine the cannellini beans, chickpeas, kidney beans, celery, onion, parsley, and rosemary. 
2. In a small bowl, whisk together the lemon juice, oil, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss. Serve at room temperature.

Source: real simple

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