In a medium bowl, whisk together the olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, salt, and black pepper until well combined and emulsified. This creates a balanced vinaigrette with acidity, richness, and subtle sweetness. Set the dressing aside while you prepare the vegetables.

Bring a pot of salted water to a boil and add the trimmed green beans. Cook for exactly 2 minutes until they're bright green and just tender-crisp but still have a slight bite. Immediately transfer them to a bowl of ice water for about 15 seconds to stop the cooking process, then drain and pat dry thoroughly. I like to lay them out on a clean kitchen towel for a minute to ensure they're completely dry, as excess moisture will dilute the dressing later.

While the green beans are cooking, finely dice the red onion into 1/4-inch pieces, thinly slice the celery stalks into 1/4-inch half-moons, and chop the fresh parsley. Having everything prepped and ready ensures the salad comes together quickly once the green beans are cooled.

In a large bowl, add the cooled green beans from Step 2, diced red onion, sliced celery, rinsed and drained chickpeas, rinsed and drained kidney beans, and chopped parsley. Pour the dressing from Step 1 over everything and add the fresh dill. Gently toss the salad until all components are evenly coated with the dressing. I find using a rubber spatula and folding motions rather than aggressive stirring helps keep the beans intact while ensuring good distribution of the vinaigrette.

Cover the salad and refrigerate for at least 1 hour, which allows the flavors to meld and develop. The vinaigrette will also continue to penetrate the beans during this time. Serve chilled as a refreshing side dish or light lunch.