Three Bean Salad

1 1/2 cups canned chickpeas, rinsed and drained

1 cup canned red kidney beans, rinsed and drained

1 cup snapped green beans, cooked and cooled

1 Tbsp chives, chopped

1 Tbsp fresh flat-leaf parsley, finely chopped

1/4 cup The Shoreline Vine Garlic Infused Olive Oil

1/4 cup The Shoreline Vine Sicilian Lemon White Balsamic Vinegar

Salt and Pepper, to taste

Mix together the chickpeas and kidney beans in a large bowl with the green beans. Sprinkle the fresh herbs over top. In a small bowl, whisk together the oil, vinegar, salt and pepper. Drizzle over the beans and toss well coat. Let sit, covered in the fridge at least 1 hour before serving.

*try using black beans or great northern beans for different variations*