Start by draining and rinsing the kidney beans, black beans, and garbanzo beans thoroughly under cold water. Spread them out on a clean kitchen towel to dry for a few minutes, ensuring they are not watery.

While the beans are drying, slice the Persian cucumbers into thin half-moon shapes approximately 1/8 inch thick.

Finely chop the parsley and green onions using sharp kitchen scissors or a knife.

In a large mixing bowl, combine olive oil, lemon juice, lemon zest, apple cider vinegar, grated garlic, and a pinch of salt. Whisk until well blended.

Once the beans are dried and the dressing is ready, add the beans, sliced cucumbers, chopped parsley, and green onions to the bowl. Gently toss until everything is evenly coated.

You can serve the salad immediately or chill it in the refrigerator for about 30 minutes to enhance the flavors.