1 (16 oz.) can red kidney beans
1 (16 oz.) can white or Great Northern beans
1 (16 oz.) can chick beans
1/4 c. chopped onions
2 cloves garlic, minced
2 tbsp. snipped parsley
1 1/2 tsp. salt
Dash freshly ground pepper
1/2 c. olive oil
1/2 c. wine vinegar

Drain beans and rinse. Combine beans, onions, garlic and parsley. Combine remaining ingredients; pour over beans. Toss gently. Refrigerate at least one hour before serving. Drain thoroughly. Makes about 6 to 8 servings.