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If using fresh green beans, trim the ends and blanch them by boiling for 2-3 minutes, then transferring to an ice bath to cool. Drain well.
Mix the Salad Ingredients:
In a large mixing bowl, combine the kidney beans, garbanzo beans, green beans, red onion, celery, and red bell pepper, if using. Sprinkle in the chopped parsley.
Make the Dressing:
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, sugar (or honey), Dijon mustard, garlic powder, salt, and pepper until well combined.
Toss the Salad:
Pour the dressing over the bean mixture. Toss gently to coat all the ingredients evenly.
Chill and Serve:
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld. Serve cold or at room temperature.
Serving and Storage Tips:
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