Drain and rinse the canned kidney beans, black beans, and garbanzo beans. Pat them dry and set aside in a large mixing bowl.

Finely chop the parsley and slice green onions. Slice the cucumbers into half-moon coins.

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

Transfer the rinsed beans, parsley, green onions, and cucumbers into the bowl with dressing. Gently toss all ingredients together.

Let the salad sit at room temperature for about 10 to 30 minutes.

Serve the salad at room temperature or chilled.