Whisk together vinegar, mustard, Creole seasoning, maple syrup, hot sauce, black pepper, and 1/4 t. salt in a small bowl. Gradually whisk in oil until completely combined, about 30 seconds; set aside vinaigrette.
Toss together cooled green beans, kidney beans, chickpeas, arugula, tomatoes, shallot, and remaining 1/4 t. salt in a large bowl. Add vinaigrette; toss to coat. Serve immediately, or store in refrigerator up to 1 hour.
Adapted from Southern Living magazine, May 2021, p. 117.