Open the cans of kidney beans, chickpeas, and green beans. Rinse and drain them well.

In a large mixing bowl, combine the chopped bell pepper, red onion, and celery.

Add the rinsed beans to the bowl with the vegetables.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper.

Pour the dressing over the salad and toss gently to combine all ingredients.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.