In a small bowl combine the apple cider vinegar, balsamic vinegar, avocado oil, dijon mustard, agave and sea salt.  Whisk to combine.

Step 2

Blanch the green beans by  boiling  for  3 minutes. Then submerging into ice water.

Step 3

Strain and rinse the green beans, then chop into bite-sized pieces.

Step 4

Slice the red onion and chop the parsley.

Step 5

Strain and rinse chickpeas and kidney beans

Step 6

Add the green beans, kidney beans, chickpeas, red onion, and parsley to a large bowl. Pour in the balsamic dressing. 

Step 7

Toss everything to combine.