Bean Salad

15 oz. cooked kidney beans
15 oz. cooked black beans
15 oz. cooked cannellini beans
1 medium celery rib
1/2 medium red onion
1 small bunch Cilantro

For the dressing:
3 tbsp. olive oil
1 tbsp. apple cider vinegar or lemon juice
1/2 tsp. salt
1/2 tsp. cumin powder
2 garlic cloves, minced
a pinch of cayenne

Prep the veggies and beans. Dice the celery, onions, and parsley. Set aside. Thoroughly rinse the three beans and also set aside.
Make  the dressing. Mix olive oil, vinegar, minced garlic, cumin, salt, and a pinch of cayenne to a small mason jar and shake well until all the ingredients are well incorporated.
Make the Salad. Place all three beans into a large bowl. Then, add the chopped celery, onions, and parsley. Pour the dressing on top and mix well until everything is coated in dressing.

Source: Cooktoria