Boil a large pot of salted water. Add the green or waxed beans and cook until tender crisp, 1 to 2 minutes. Use a slotted spoon to remove beans from the boiling water and add to large bowl of ice water to stop the cooking.
In a large bowl, whisk together the vinegar, olive oil, sugar, mustard, salt and black pepper. Add Amore Cannellini, Borlotti, Garbanzo Beans and Sun-Dried Tomatoes, along with onion and parsley; toss. Chill, covered, 4 to 24 hours. Top with feta cheese.