Three Bean Salad

Bring a large pot of salted water to a boil. Add the green beans and cook for 2-3 minutes until they turn bright green. Drain and place in ice water.

Add the green beans, chickpeas, cannellini beans, rosemary, red onion, and red wine vinaigrette to a large mixing bowl.

Toss to combine. Cover and let the salad set overnight in the refrigerator. The following day, set it out to come to warm slightly.

Serve as a side dish with extra vinaigrette on the side.

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