1 (15 ounce) can red kidney beans - rinsed and drained
1 (15 ounce) can cannellini beans - rinsed and drained
1 (15 ounce) can cut green beans - drained
2 celery stalks – finely chopped
½ red onion – finely chopped
1 cup fresh parsley – finely chopped
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
1 ½ teaspoons salt
¼ teaspoon black pepper
In a large bowl, mix vinegar, sugar, olive oil, salt, and pepper. Fold in beans, celery, onion, and parsley. Coat well with mixture.
Let salad cool in refrigerator for a minimum of 2 hours, allowing dressing to be absorbed by the beans.