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For the salad: Heat a large pot of water over high heat and bring to a boil. Season generously with salt. Add the green beans and cook for 3 to 5 minutes, until tender, but still have a slight crunch. Drain in a colander and rinse well under cold water until cool. Chop into 1-inch pieces.
For the dressing: In a large bowl, whisk to combine the olive oil, red wine vinegar, lemon juice, salt, and black pepper.
Add the cooled green beans, cannellini beans, kidney beans, celery, red onion, and parsley to the bowl with the dressing. Toss well to combine and serve.