MARINATED BEAN SALAD

1 can (15 ounces) light red kidney beans or 1 1/2 cups cooked dry-packaged light red kidney beans, rinsed, drained
1 can (15 ounces) pinto beans 1 1/2 cups cooked dry-packaged pinto beans, rinsed, drained
1 can (15 ounces) garbanzo beans 1 1/2 cups cooked dry-packaged garbanzo beans, rinsed, drained
3 cups halved cherry tomatoes
1 1/2 cups chopped red and yellow bell peppers
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup minced mint or cilantro
1/4 cup minced parsley
1/4 teaspoon pepper
3/4 cup citrus vinaigrette*
1 tablespoon honey

Mix all ingredients, except vinaigrette and honey, in a large bowl.

Mix citrus vinaigrette and honey; pour over salad and toss.

*A balsamic or red wine vinaigrette may be used in place of the citrus vinaigrette.

Makes 6 servings (about 1 1/3 cup each)
Source: American Bean Board