Drain the kidney beans and chickpeas, then place them in a large mixing bowl with the green beans. The bowl should already look balanced with firm, distinct beans rather than a wet pile.

Add the celery, red onion, shallot, and parsley to the bowl. You want the vegetables evenly scattered through the beans so every serving gets crunch and freshness.

Whisk the honey, apple cider vinegar, olive oil, celery salt, salt, and pepper in a small mixing bowl until combined. The dressing should look glossy and lightly blended instead of separated into clear layers.

Pour the dressing over the salad and fold everything together with a rubber spatula. Mix gently until the beans are coated and shiny without breaking apart.

Cover the bowl and refrigerate the salad for at least 2 hours, or preferably overnight. As it chills, the onions soften a bit and the beans absorb the sweet tangy flavor more deeply.

Serve the salad cold from the fridge. The best texture is crisp, chilled, and evenly coated with dressing that still looks bright and glossy.