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Bring a large pot of water to a boil. Prepare an ice bath in a large bowl. Add cut green beans to the boiling water; cook for 3 minutes. Use a slotted spoon to transfer the beans to the ice bath. Drain in a colander.
Whisk ¼ cup each oil and vinegar, 2 tablespoons lemon juice, chopped garlic and ¼ teaspoon each salt and pepper in a large bowl. Add ⅔ cup each white beans and pinto beans, chopped pepper and carrot, 1 tablespoon parsley and the green beans; toss to coat in the dressing.