Ingredients

• 1 15-ounce (430-g) can cannellini beans, rinsed and well drained
• 1 15-ounce (430-g) can kidney beans, rinsed and well drained
• 1 15-ounce (430-g) can garbanzo beans, rinsed and well drained
• 2 celery stalks, chopped
• 1/2 cup (70 g) chopped red onion
• 1 green bell pepper, chopped
• 1/2 cup (20 g) finely chopped parsley
• 1 cup (240 ml) store-bought light vinaigrette dressing

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Instructions

1. Mix together all of the ingredients except the dressing in a medium bowl. Toss so that they are well combined.
2. Pour the dressing over the ingredients.
3. Store in six 4-ounce (120 ml) airtight containers. Refrigerate overnight.