1 15oz can cannellini beans, drained and rinsed
1 15oz can chickpeas, drained and rinsed
1 15oz can kidney beans, drained and rinsed
2 celery stacks finely chopped
1/2 red onion finely chopped
1 c fresh flat leafed parsley, finely chopped (or 1/2 c cilantro)
2 T finely chopped rosemary (omit if use cilantro)
3 T fresh lemon juice
1/4 c EVOO
1 t salt
1/4 t fresh ground pepper

1 15oz can cannellini beans, drained and rinsed 1 15oz can chickpeas, drained and rinsed 1 15oz can kidney beans, drained and rinsed 2 celery stacks finely chopped 1/2 red onion finely chopped 1 c fresh flat leafed parsley, finely chopped (or 1/2 c cilantro) 2 T finely chopped rosemary (omit if use cilantro) 3 T fresh lemon juice 1/4 c EVOO 1 t salt 1/4 t fresh ground pepper

In a large bowl, combine the beans, celery, onion, parsley, and rosemary. In a small bowl whisk together the lemon juice, evoo, s&p. Drizzle over the beans and toss. Serve at room temp.