1/3 cup olive oil
1/4 cup white wine vinegar
3 TBS honey
2 tsp. dijon mustard
3/4 tsp. salt, or to taste
12 oz. fresh green beans, trimmed, diced into 1 1/2 inch pieces
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can dark red kidney beans, rinsed and drained
1 (15 oz.) can light red kidney beans, rinsed and drained
1 yellow bell pepper, seeded and chopped
1/2 cup chopped red onion, rinsed and drained
1/4 cup chopped fresh parsley

For the dressing: In a small mixing bowl, whisk together the olive oil, vinegar, honey, mustard, salt and set aside.

Bring a medium pot of water to a boil. While waiting for the water to boil, add ice water to a medium sized mixing bowl and set aside.

Once water is boiling, add green beans, bring to a boil, reduce heat and cook for 3 to 4 minutes. Drain and immediately transfer the beans to the ice water. This will stop the cooking and the beans will be crisp. Let rest a few seconds and drain well.

In a salad bowl, add the 4 beans, peppers, onions and parsley, tossing gently to combine.

Whisk the dressing mixture until well combined and pour over salad. Toss to coat evenly and serve immediately.