Step 1

Bring a pot of salted water to a boil. Add the green beans and cook for 2 minutes or until just tender. Place the green beans in a bowl of ice water to cool, then drain and pat dry.

Step 2

Place the kidney beans, garbanzo beans, green beans, red onion and parsley in a large bowl.

Step 3

In a small bowl, whisk together the apple cider vinegar, sugar, olive oil, salt and pepper.

Step 4

Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.