Very Best Italian Bean Salad

• 1/2 large red onion
• 1/2 large English cucumber, peeled
• 2 celery ribs, diced
• 1 1/2 cups chopped loose Italian parsley
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can cut green beans, drained and rinsed
• 1/3 cup olive oil
• 1/3 cup red wine, and balsamic vinegars (mix equal parts of both vinegars together to get a total amount of one third cup)
• 1 teaspoon dried oregano or 1 teaspoon dried Italian spices
• 1 teaspoon season salt
• 1/2 teaspoon black pepper

1. Thinly slice the red onion and add to a large mixing bowl.
2. Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion.
3. Dice 1 or 2 ribs of celery and add it to the bowl.
4. With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 1/2 cups of loosely chopped parsley).
5. Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
6. In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
7. Pour the dressing over the salad and mix well until evenly distributed.
8. Taste to adjust an seasonings. It might need a little more salt according to your taste.

red onion, cucumber, celery, loose italian parsley, chickpeas, red kidney beans, cannellini beans, green beans, olive oil, red wine, oregano, season salt, black pepper

Taken from www.food.com/recipe/very-best-italian-bean-salad-538944 (may not work)