<snip> where appropriate

>
> 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, finely chopped flat-leaf parsley
> 1 Tbsp fresh finely chopped rosemary
>
> 1/3 cup apple cider vinegar
> 1/3 cup granulated sugar
> 1/4 cup olive oil
> 1 1/2 teaspoons salt
> 1/4 teaspoon black pepper
>
> 1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
>
> 2 In a separate small bowl, whisk together the vinegar, sugar, olive oil,
> salt, and pepper. Add the dressing to the beans. Toss to coat.
>
> 3 Chill beans in the refrigerator for several hours, to allow the beans to
> soak up the flavor of the dressing.
>
> Serves 4 to 8.
>
>

my version has the following changes to the above...

2 cans of 3 or 4 bean mix (approx 400gm), which usually have red kidney,
lima, chick peas (garbanzo) and cannelini beans
1 can sweet corn kernels, drained
1/2 red capsicum, chopped finely
EVOO
fresh squeezed lemon juice, to taste (I like mine a tad lemony)
tiny amount crushed garlic
salt & pepper to taste (depending on mood, will use garlic salt or "normal"
salt, white ground pepper, black ground pepper)

NO rosemary
NO vinegar
NO sugar

cheers!