|1 (14 ounce) can||Pastene Black Beans, drained and rinsed|
|1 (14 ounce) can||Pastene Chickpeas, drained and rinsed|
|1 (14 ounce) can||Pastene White Kidney Beans, drained and rinsed|
|1 (14 ounce) can||Pastene Red Kidney Beans, drained and rinsed|
|¼ cup||fresh parsley, chopped|
|1||onion, finely chopped|
|3||celery stalks, sliced|
|¼ cup||Pastene Prosecco Wine Vinegar or Pastene Red Wine Vinegar|
|⅓ cup||Pastene Extra Virgin Olive Oil|
|1 Tbsp||dijon mustard|
|Salt and pepper to taste|
- In a large bowl, combine beans with parsley, onion, and celery.
- Dressing: In a jar with a tight-fitting lid, combine vinegar, olive oil, and mustard, and shake well. Pour over bean mixture and toss. Season with salt and pepper and toss again.
- Cover and chill in refrigerator for thirty minutes.
- Serve salad chilled.