Crisp green beans, hearty kidney beans, and chickpeas come together with crunchy celery and finely diced red onion for a salad that's as colorful as it is satisfying. The tangy apple cider vinegar dressing, sharpened with a touch of Dijon and a hint of sugar, coats every bite without weighing it down. Blanching the green beans first keeps them bright and snappy, while a good long chill in the fridge lets all that flavor really soak in. A scatter of fresh parsley at the end adds a clean, herby finish. It's a make-ahead side that only gets better with time, and it's a naturally solid choice for a vegan spread — no fuss, no fillers, just good beans and a bold dressing doing all the work.
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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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