In a sauce pan bring salted water to a boil. Add the trimmed green and wax beans to the boiling water. Cook for 5-6 minutes until tender. Drain the beans and run cold water over them to stop the cooking process. Drain and dry the beans. In a large bowl toss the beans with the kidney beans and onions.
In a sauce pan bring the vinegar, honey, oil and salt to a boil. Immediately pour over the beans and toss. Refrigerate for at least 1 hour.
Just before serving, sprinkle with parsley.
Recipe was created for the Calphalon Contemporary Stainless Sauce Pan.