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- 1 15-ounce can cannellini beans, drained and rinsed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can kidney beans, drained and rinsed
- 2 celery stalks, finely chopped
- 1/2 red onion, finely chopped
- 1 cup fresh flat-leaf parsley leaves, finely chopped
- 2 tablespoons finely chopped fresh rosemary
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
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