Wash and dry kale well. Remove ribs and large stems. Cut kale leaves into bite sized pieces and place leaves into a large bowl. Pour 2 tablespoons of olive oil over kale, and massage it - using your hands - into the leaves. Set aside.

Drain and wash all three cans of beans, then place them in a very large mixing bowl. Add peppers and scallions, and stir well to combine.

In a small bowl whisk together vinegar, honey, cayenne, garlic powder, and onion powder. Stirring continuously add remaining olive oil and whisk until dressing has emulsified.

Pour dressing over beans, then add kale and stir everything together.

Place bowl in the refrigerator for at least one hour and up to 24.