Add generous salt to a large pot of boiling water. Add green beans and blanch until just tender. Drain and rinse with cold water. Add to a medium mixing bowl with drained kidney beans and chickpeas, zucchini, red onion, bell pepper and radish. In a small bowl whisk together olive oil, cider vinegar, coconut sugar, garlic, mustard, salt and pepper. Pour over bean mixture and toss well to mix. Season to taste and serve.