Summer Bean Salad

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, diced parsley
1 Tbsp fresh finely chopped rosemary
1/3 A-premium white balsamic, for sweeter beans use (flavored balsamic)
1/3 cup granulated sugar (use less sugar if you use a flavored balsamic)
1/4 Chilean Frantoio, (or other grassy extra virgin olive oil)
1 1/2 teaspoons salt
1/4 teaspoon black pepper

Products You Will Need:
 House Blend
Australian Hojiblanca

Cooking Instructions:
In a large bowl, mix the beans, celery, onion, parsley and rosemary.

In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.

Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Cooking Time : 2-3 hours
Servings : 4-6