This crisp, colorful salad brings together crisp-tender green beans, hearty kidney beans, and chickpeas for a satisfying mix of textures in every bite. Thinly sliced celery and red onion add a fresh, crunchy bite, while a tangy apple cider vinegar and Dijon dressing coats everything in bright, well-balanced flavor. A chill in the fridge lets the beans soak up all that tang before serving, so the flavors turn out deep and cohesive rather than just surface-level. Finished with a scatter of fresh parsley, it's an easy make-ahead side that holds up well for potlucks, picnics, or meal-prep lunches. This one is a solid pick for an added sugar free spread, letting the vinegar and mustard do the flavor work without leaning on anything overly sweet.
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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 and immediately transfer to a bowl of ice water for 2 minutes, then drain well and pat dry.
In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, Dijon mustard, salt, and black pepper until the sugar is fully dissolved and the dressing is smooth.
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