Drain and rinse the canned kidney beans, black beans, and garbanzo beans under cold water. Spread them out on a clean kitchen towel and pat dry gently to remove excess moisture.

Finely chop the fresh parsley and green onions, and slice the Persian cucumbers into thin half-moon coins.

In a separate bowl, whisk together the olive oil, lemon juice and zest, apple cider vinegar, and grated garlic until well combined.

Pour the dressing over the bean and vegetable mixture and gently toss everything together.

Allow the salad to sit at room temperature for at least 15 minutes to enhance the flavors.

Serve immediately at room temperature or chill in the fridge for a cooler version.