Rinse the hearts of palm and cut them into ½–inch slices. In a large serving bowl mix together the hearts of palm, kidney beans, chickpeas, black beans, and cooked spelt.
In a small bowl or container, mix together the parsley, basil, thyme, vinegar, olive oil, onion, and salt and pepper. Stir or shake to combine well, then pour the dressing over the bean salad and toss to coat everything well. Serve at room temperature or slightly chilled.
Notes
Make sure to rinse and drain the beans and hearts of palm before adding to the salad to remove excess sodium from the liquid they were packaged in.