Once Upon a Tine

I have to stray away from the weeks menu with the sudden urge for FRESH SALAD. I choose to make this bean combo to proceed tonight's dinner. Dinner is going to be homemade eggrolls - really easy.
Three bean salad traditionally has a dressing comprised of vinegar, oil and sugar. The sugar is important. I tried making this salad without out sugar and it just didn't work.

1 15-oz can cannellini beans, rinsed and drained
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans, rinsed and drained
2 celery stalks, chopped fine
1/2 red onion, chopped fine1 cup fresh,
finely chopped flat-leaf parsley1 Tbsp fresh
finely chopped rosemary
1/3 cup apple cider vinegar
1/3 cup granulated sugar
1/4 cup olive oil1
1/2 teaspoons salt
1/4 teaspoon black pepper

1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.