Three Bean Salad

Ingredients:

half and onion
3 stalks celery
1 green pepper
1 can of whole kernel corn
1 can red kidney beans
2 cans black beans
1 can garbanzo beans
1 Tbsp dried parsley
1 tsp dried rosemary
1/8 cup white vinegar
1/8 cup lemon juice
3 Tbsp Olive oil
1 Tbsp garlic powder
Salt and pepper to taste
a couple splashes of balsamic vinegar

Directions:

Chop and dice all the veggies to the size you like and place in a large bowl.  I like a little chunk here and there so I rough chopped them.  Drain and rinse all the beans and add them to the veggies.  Next in a separate bowl add the rest of the ingredients and mix well them pour over the beans and veggies. I then put all the bean mixture in a zip-lock baggie and let it sit on the counter for about thirty minutes, to let all the flavor meld together and give the dried herbs a chance to absorb some of the liquids.

Source: PenPalsAndCookingGals