Scale

1 (15 oz) can cannellini beans

1 (15 oz) can chickpeas

1 (15 oz) can black beans

¼ cup fresh parsley, snipped

5 tbsp white vinegar

2⅓ tbsp olive oil (2 tbsp + 1 tsp)

¾ tsp garlic powder

½ tsp + ⅛ tsp salt

½ tsp black pepper

Drain & rinse all beans under cold water. Add to a medium bowl.

Snip parsley leaves and add to the beans.

In a measuring cup, whisk vinegar, olive oil, garlic powder, salt, and pepper.

Pour dressing over the beans and toss gently.

Serve at room temp or slightly chilled. Stir before serving.