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Ingredients
  • subheading: For the salad:
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • ½ red onion, finely chopped (about ¾ cup), soaked in water to take the edge off the onion
  • 2 celery stalks, finely chopped (about 1 cup)
  • 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
  • 1 teaspoon fresh finely chopped rosemary
  • subheading: For the dressing:
  • ⅓ cup apple cider vinegar
  • ¼ cup granulated sugar (more or less to taste)
  • 3 tablespoons extra virgin olive oil
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
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