Bring pot of water to boil. Add green beans and cook 5 minutes or until just tender. While green beans are cooking, prepare large bowl of ice water. Remove green beans from pot and into ice water to stop the cooking process. Drain and pat dry.

In small bowl, soak red onions in cold water 5 minutes to reduce pungency. Drain and pat dry.

In large bowl, combine blanched green beans, red kidney beans, garbanzo beans, red onion and celery.

In mason jar, combine white wine vinegar, extra virgin olive oil, garlic, Dijon mustard, dried oregano and honey. Tightly secure lid and shake until emulsified. Season with salt and pepper to taste and shake again.

Pour dressing into bowl of beans along with fresh parsley. Gently toss to evenly distribute. Season with salt and pepper to taste.

Refrigerate at least 1 hour prior to serving.