I have two issues with three-bean salad. First, if green or yellow wax beans are used, the salad squeaks when consumed. Second, these concoctions sometimes taste as if their contents had been embalmed rather than dressed.
This recipe avoids both of those pitfalls and has received reasonably good reviews (expressed by how much is left afterwards) during summer potlucks.
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
Chopped parsley to taste
1 Tbsp fresh finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil
Salt and pepper to taste
Mix the first seven ingredients in a large bowl. Whisk together the vinegar, sugar, oil, salt and pepper and add to the bowl. Mix well, cover and refrigerate for a few hours before serving.
More could be said, but I've developed a cold --- coughing lungs out, nose running. All my attention today will be devoted to feeling sorry for myself.