Four-Bean Salad

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3/4 pound green beans, trimmed

3/4 pound yellow wax beans, trimmed

1 1/2 cups frozen baby lima beans, thawed

1 (15-ounce) can chickpeas, rinsed and drained

2 small red onions, thinly sliced into rings

1/4 cup extra-virgin olive oil

3 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

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