Festive Holiday Vegetable Salad - cooking recipe

Ingredients

1 (15 ounce) can cannellini beans, drained (white kidney beans)
3 cups cucumbers, cut into bite size pieces
2 cups radicchio, coarsely chopped (may substitute red cabbage)
2 small green peppers, cut into bite size pieces
1 1/2 cups quartered radishes
8 ounces feta cheese, cubed
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1/4 teaspoon pepper
1/2 teaspoon salt
parsley

Preparation

Place beans and each veggie in separate sealable plastic bags.
Mix olive oil and lemon juice in jar, with lid.
Shake to mix.
Add honey, salt, and pepper to jar, and shake to mix.
Pour 2 tbs of salad dressing into each bag.
Seal bags and place in fridge for 2-4 hours.
On a large serving platter, line up separate individual veggie groups vertically, placing the feta cheese and beans separately, in the same vertical fashion, in the middle of the platter.
Sprinkle parsley on all.
The result will be a beautifully presented, colorful vegetable platter.