#1. In a large bowl, add drained & rinsed cannellini beans, red kidney beans & chick peas. #2. Add celery, red onion and parsley. Set aside. #3. In a small bowl or jar, combine olive oil, red wine vinegar, apple cider vinegar, lemon zest and salt & pepper to tase. Stir to combine. #4. Pour dressing over bean salad & mix to combine. #5. Refrigerate for at least 15 minutes before serving. Enjoy!