Slice green beans into thirds. Bring a pot of salted water to a boil and prepare an ice bath by filling a small bowl with ice cubes and cold water. Add sliced green beans to the pot of boiling water to blanch. Leave them in the boiling water for 5 minutes and then transfer to the ice bath.

While the beans blanch, prepare the honey mustard dressing by whisking together the yellow mustard, whole grain mustard, honey, apple cider and oil. Set aside.

Slice white onion into thin strips. Open, drain and rinse the cans of kidney beans and chickpeas. Add the kidney beans and chickpeas to a large mixing bowl along with the onion and blanched and drained green beans.

Pour the honey mustard dressing into the bowl and toss to combine. Add the salt and pepper to the bowl and toss again.