Begin by rinsing one can each of black beans, chickpeas, and kidney beans under cold water for about 30 seconds. Drain well.

Halve a cup of cherry tomatoes, dice half a cucumber, and thinly slice a quarter of a red onion.

Chop about a quarter cup of fresh parsley and sprinkle it over the bean and vegetable mixture. Toss to combine.

In a separate bowl, whisk together four tablespoons of olive oil, lemon juice, and two tablespoons of apple cider vinegar. Add optional sweetener.

Pour the dressing over the bean mixture and gently toss to coat evenly.

Taste and adjust flavors as needed. Chill for 30 minutes before serving to meld flavors.