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.

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

In a small bowl, whisk together the apple cider vinegar, maple syrup, dijon mustard, nutritional yeast, olive oil, salt and pepper. Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours, then serve.

Enjoy!