INGREDIENTS
15 oz
canned cannellini beans
15 oz
canned chickpeas
15 oz
canned kidney beans
2
celery stalks
1 cup
flat leaf parsley leaves
2 tbsp
fresh rosemary
1 tsp
kosher salt
3 tbsp
lemon juice
1/4 cup
olive oil
1/4 tsp
black pepper
1/2
red onion