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For the smoothest dressing, I highly recommend using a microplane to freshly grate a wedge of Parmesan
All Bean Three Bean Salad Ingredients 15 ounce canned cannellini beans 15 ounce canned kidney beans 15 ounce canned chickpeas cup red onion minced cup extra virgin olive oil 2 tbsp red wine vinegar teaspoon sugar cup fresh Italian parsley minced salt and pepper to taste Instructions In a bowl large enough to hold the salad, whisk together the olive oil, vinegar, sugar and salt and pepper until sugar and salt dissolve
