Wash the green beans, bell peppers, cucumber, and cherry tomatoes under cold water. Trim and chop vegetables into bite-sized pieces. Transfer to a large mixing bowl.

Open the cans of kidney beans and chickpeas, rinse them under cold running water for 30 seconds. Drain and add to the bowl with the mixed vegetables.

Dice the red onion finely; soak in cold water for 10 mins if desired. Drain and add to the bowl.

In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, and Dijon mustard until emulsified. Adjust seasoning with salt and pepper.

Pour the dressing over the mixed ingredients and toss gently until everything is evenly coated. Let sit for 10 minutes.

Serve immediately or chill for up to one hour before serving.