Crisp green beans, hearty kidney beans, and chickpeas come together in a tangy apple cider vinegar dressing that clings to every bite. Thin ribbons of red onion add a sharp bite, while a touch of salt and pepper keeps the flavors balanced and bright. A chill in the fridge is all it takes for the beans to soak up that bold, vinegary dressing and turn into something even better the next day. Finished with a scatter of fresh parsley, this salad is cool, crunchy, and endlessly scoopable straight from the bowl. It's a reliable make-ahead side that fits neatly into an added sugar free spread, whether you're packing it for a picnic or rounding out a weeknight dinner.
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Bring a large saucepan 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 in a colander and immediately rinse under cold running water until completely cool.
In a small bowl, whisk together the apple cider vinegar, sugar, vegetable oil, salt, and black pepper until the sugar is fully dissolved.
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