Ingredients

• 1 small red onion, quartered and thinly sliced

• 8 ounces fresh green beans, cleaned and cut into 2-inch pieces

• 1 15-ounce can chickpeas, drained

• 1 15-ounce can kidney beans, drained

• 2 tablespoons finely chopped fresh mint

• 2 teaspoons finely grated lemon zest

• 1/2 cup sherry vinegar

• ¼ cup top-quality extra-virgin olive oil

• 1 tablespoon sugar

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper