The salad summer series continues! And by “series” I mean, here’s one more since the Italian Pasta Salad. When it’s 90 degrees and humid outside, there’s no need for a big bowl of hot chili. I just want a salad to cool things down satisfy my hunger without feeling overheated. Make this super easy salad for dinner, side dish or that upcoming picnic.

Ingredients
Source: Debbie and Simply Recipes
1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine
1 cup fresh, finely chopped flat-leaf parsley
1 T. fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 scant cup granulated sugar
1/4 cup olive oil
1 1/2 tsp. salt
1/4 teaspoon black pepper

Directions
1. In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Voila!