Step 1: Prepare the Beans - Drain, rinse, and dry the kidney beans, black beans, and garbanzo beans thoroughly using a colander.

Step 2: Chop the Vegetables - Thinly slice the Persian cucumbers and chop the parsley and green onions, adding them to a large mixing bowl.

Step 3: Make the Vinaigrette - In a separate bowl, combine the olive oil, lemon juice and zest, apple cider vinegar, and garlic, whisking until emulsified.

Step 4: Combine Ingredients - Add the dried beans to the bowl with the chopped vegetables and pour the dressing over, tossing gently to coat.

Step 5: Serve or Chill - Serve immediately or refrigerate for 30 minutes for enhanced flavors.