Begin by draining, rinsing, and thoroughly drying the kidney beans, black beans, and garbanzo beans.

Thinly slice the Persian cucumbers into rounds or half-moons and set aside.

Finely chop the parsley and green onions.

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

Add the prepared beans, sliced cucumbers, chopped herbs, and green onions into the mixing bowl with the dressing. Toss gently.

Allow the salad to rest for a few minutes at room temperature or chill in the refrigerator for about 15 to 30 minutes before serving.