Chopped Holiday Salad

1 15- to 19-ounce can cannellini beans (white kidney beans), rinsed and drained
2 small green sweet peppers, seeded and cut into bite-size chunks (1-1/2 cups)
1 medium cucumber, cut into bite-size chunks (3 cups)
1/2 head radicchio or 1/4 head red cabbage, coarsely chopped (2 cups)
1/2 of a 16-ounce package radishes, halved or quartered (1-1/2 cups)
1/4 cup olive oil
1/4 cup lemon juice
Honey (1 Tbsp.)
Coarse Salt (1/2 tsp.)
Cracked black pepper (1/4 tsp.)
8 ounces feta cheese, cubed
Coarsely chopped fresh Italian parsley and/or mint

1. Place beans, sweet peppers, cucumber, radicchio, and radishes in separate self-sealing plastic bags. For dressing, in a screw-top jar combine oil and lemon juice. Cover and shake well. Add honey, salt, and cracked pepper to taste, covering and shaking well after each addition. Pour 1 to 2 tablespoons dressing into each bag. Seal bags. Chill 2 to 4 hours, turning bags occasionally (beans, green peppers, and cucumber may be chilled up to 24 hours).

2. To serve, arrange vegetables and dressing along with feta cheese in strips on a serving platter. Sprinkle with fresh parsley and/or mint. Makes 8 to 10 servings.