Crisp green beans, hearty kidney beans, and chickpeas come together in a colorful, crunchy toss with thin ribbons of red onion and a generous handful of fresh parsley. The tangy apple cider vinegar dressing, sharpened with Dijon mustard and a touch of black pepper, coats every bite without weighing the salad down. A long chill in the fridge lets the beans soak up all that bright, savory flavor, so the finished dish tastes even better the next day. It's an easy make-ahead side that holds up well in the fridge, making it a genuinely solid pick for anyone watching added sugar. Serve it cold straight from the bowl or let it come to room temperature alongside grilled favorites — either way, it's a crunchy, refreshing addition to any spread.
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Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes, until bright green and just tender with a slight snap. Drain through a colander and immediately rinse under cold running water until completely cool.
In a small bowl, whisk together the apple cider vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper until the sugar dissolves and the dressing is well combined.
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