Drain chickpeas and kidney beans and gently rinse in a colander. Add to a mixing bowl. Trim the end of the green beans and steam for 3 minutes until soft but al dente. Drain and add to an ice bath until the beans are cool. Drain and pat dry then cut the beans into bite size pieces. Add to the mixing bowl with red onion.
In a mason jar, add apple cider vinegar, olive oil, sea salt and sugar. Place the lid securely on the top of the mason jar and shake until combined. Pour over the beans and gently toss to combine. Refrigerate for 1-2 hours or overnight.
Drain chickpeas and kidney beans and gently rinse in a colander. Add to a mixing bowl. Trim the end of the green beans and steam for 3 minutes until soft but al dente. Drain and add to an ice bath until the beans are cool. Drain and pat dry then cut the beans into bite size pieces. Add to the mixing bowl with red onion.
In a mason jar, add apple cider vinegar, olive oil, sea salt and sugar. Place the lid securely on the top of the mason jar and shake until combined. Pour over the beans and gently toss to combine. Refrigerate for 1-2 hours or overnight.
