Crisp green beans, hearty kidney beans, and chickpeas come together with thin ribbons of red onion and a generous handful of fresh parsley for a salad that's as colorful as it is satisfying. The tangy dressing—built from apple cider vinegar, olive oil, and a touch of Dijon—coats every bite without any dairy or animal products weighing it down. A short chill in the fridge lets the beans soak up all that bright, punchy flavor, so the longer it sits, the better it tastes. This is the kind of make-ahead dish that holds up beautifully in the fridge for days, making it perfect for meal prep, potlucks, or a quick side you can pull out all week long. It's a naturally plant-based recipe that fits seamlessly into a vegan spread, no fuss required.
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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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