1. Gather Ingredients. Cook Brussels Sprouts per instructions on bag and allow to cool to room temperature.
2. Place all ingredients except for olive oil into blender and turn on medium. Slowly rein in olive oil until emulsified and reserve for later.
3. Set out a large bowl of ice water before blanching the beans. In a large saucepan or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add the green beans and boil until tender-crisp, but still bright green, about 3 to 5 minutes. Drain well and immediately plunge into ice water to stop the cooking.
4. Remove the green beans from the ice bath and place into a large mixing bowl. Add kidney beans, garbanzo beans and brussels sprouts and toss in Italian dressing to coat. Allow to marinade in fridge for at least 2 hours or up to 3 days.
