Reid's Beloved Tangy Bean Salad Recipe

It's really strange, but my pickiest eater just loves bean salad.  Luckily, it's the sort of recipe you can make when you only have pantry staples.  It's flexible and easy.

Reid's Bean Salad:
1 can chickpeas, drained
1 can black beans, rinsed and drained
1 can green beans, drained
1 tbsp. Dijon mustard
1/3 cup. apple cider vinegar
2 tbsp. sugar
2 tbsp. olive oil
1/8 tsp. freshly ground black pepper

Mix together last four ingredients and toss with beans.  Refrigerate, stirring on occasion, for four hours before serving.