In a large bowl, combine the kidney beans, chickpeas, black beans, red onion, red bell pepper, and parsley.

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and pepper.

Pour the dressing over the bean mixture and toss gently to combine, ensuring all ingredients are evenly coated.

Let the salad sit for at least 10 minutes to allow the flavors to meld together.

Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar as desired.

Serve chilled or at room temperature. Garnish with additional parsley if desired.