|1||14 oz can Pastene Chickpeas, drained and rinsed|
|1||14 oz can Pastene White Kidney Beans, drained and rinsed|
|1||14 oz can Pastene Red Kidney Beans, drained and rinsed|
|¾ cup||red onion, finely chopped|
|1 cup||celery, finely chopped,|
|1 cup||Italian parsley, loosely packed and finely chopped|
|1 Tbsp||fresh rosemary, finely chopped|
|⅓ cup||Pastene Organic Apple Cider Vinegar|
|3 Tbsp||Pastene Extra Virgin Olive Oil|
|1 ½ tsp||salt|
|¼ tsp||black pepper|
- Chop the onion first and soak the chopped onion in a small bowl of water to soften the flavor, 10 to 15 minutes.
- In a large bowl, combine the beans, celery, parsley, rosemary, and drained onion
- In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans and toss to coat.
- Chill the salad to the refrigerator for 2+ hours, to allow the beans to soak up the flavor of the dressing. Serve cool or at room temperature