Sweet & Tangy Four-Bean Salad

• 1 gal. canned dark red kidney beans, rinsed, drained
• 1 gal. frozen cut green beans, thawed, drained
• 3 qt. canned black beans, rinsed, drained
• 3 qt. canned chickpeas (garbanzo beans), rinsed, drained
• 2 qt. KRAFT Balsamic Vinaigrette Dressing
• 1 qt. red onions, finely chopped
• 2 cups fresh parsley, chopped
• 1/2 cup honey
• 2 tsp. ground red pepper (cayenne)

1. Mix all ingredients.
2. Cover and refrigerate several hours or overnight.
3. Stir gently just before serving.

dark red kidney beans, green beans, black beans, chickpeas, red onions, fresh parsley, honey, ground red pepper

Taken from www.kraftrecipes.com/recipes/sweet-tangy-four-bean-salad-96940.aspx (may not work)