In a small bowl, whisk together dressing ingredients: olive oil, red wine vinegar, maple syrup, Dijon mustard, sea salt, oregano, and black pepper.  Set aside.

Next, blanch the green beans. Blanching fresh green beans cleanses the surface of dirt and organisms, brightens the color and helps reduce loss of vitamins. Place about 6 cups of water, salted, in a large pot and bring to a boil. While the water is heating, fill a medium size bowl with ice water and set aside.

Once water is boiling, add prepared green beans. Return to a boil and cook until beans are bright green and crisp tender, about 2-3 minutes. Drain green beans in a colander and immediately transfer them to the bowl filled with ice water to prevent further cooking. Leave the beans in the ice water for 2 minutes, then drain.

Add green beans, kidney beans, chickpeas, edamame, onion, garlic, red bell pepper, and basil to a large bowl.

Drizzle with dressing and toss well to combine.

Serve immediately; any leftovers should be kept refrigerated.