1/2 lb fresh green beans, cut into 1 inch pieces (canned works too)
1 can garbanzo beans, drained and rinsed
1 can kidney beans, drained and rinsed
1/4 white or red onion, thinly sliced
1/4 cup chopped pickled jalapeños
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
1/2 teaspoon dijon mustard
1/4 cup olive oil
1.5 teaspoons salt
2 teaspoons sugar
1/4 teaspoon pepper
pinch of cayenne pepper or red pepper flakes
Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 3 minutes. Drain and plunge the green beans into ice water. Drain again.
In a large bowl, whisk together the ingredients for the dressing.
Add the vegetables to the bowl and toss well. Allow to sit for at least 30 minutes or overnight (the longer it sits the better); and toss again before serving.