1 can (15 ounces) cannellini or other white beans, drained
1 can (15 ounces) kidney beans, drained
1 can (15 ounces) garbanzo beans, drained
1/2 red onion, finely chopped
1 cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1/3 cup red wine vinegar
1/4 cup sugar
1/4 cup vegetable oil
Salt and pepper
Rinse all the beans. Drain well. Transfer to a large bowl. Add onion and herbs. Toss to combine.
Whisk vinegar and sugar in a medium bowl until sugar dissolves. Gradually whisk in oil. Add to bean mixture. Toss to coat. Season generously with salt and pepper.

Cover and refrigerate at least 4 hours or up to 3 days, stirring occasionally.