Step 1

Whisk vinegar, oil, honey, garlic, salt, and pepper together in large bowl. Stir in onion and set aside.

Step 2

Bring 4 quarts water to boil in large pot over high heat. Fill large bowl halfway with ice and water. Add wax beans, Romano beans, and 1 tablespoon salt to boiling water and cook until crisp-tender, 3 to 5 minutes. Drain beans, then transfer immediately to ice bath. Let beans cool completely, about 5 minutes, then drain again and pat dry with paper towels.

Step 3

Add wax and Romano beans, kidney beans, and parsley to vinaigrette and toss to coat. Season with salt and pepper to taste. Serve.