Homemade Three Bean Salad: A Refreshing and Tangy Side Dish

Bring a pot of water to a boil and add the green and yellow wax beans.
Boil for 3-4 minutes, then quickly drain and transfer them to a bowl of ice water to stop the cooking process.
Drain and set aside.
2. Prepare the Dressing
In a small mixing bowl or jar, whisk together olive oil, vinegar, honey (or maple syrup), Dijon mustard, salt, pepper, and garlic powder until well combined.
3. Assemble the Salad
In a large mixing bowl, combine blanched green and yellow beans, kidney beans, chickpeas, red onion, celery, and parsley.
Pour the dressing over the salad and toss well to coat evenly.
4. Marinate and Serve
Cover and refrigerate for at least 2 hours (or overnight for best flavor).
Before serving, toss again and adjust seasoning if needed.
Serving and Storage Tips