In a mixing bowl, combine the beans, pineapple, onion, and celery.

If you are using fresh bell peppers: Preheat the broiler and place the oven rack in the top position. Line a large baking pan with foil. Place the peppers cut side down on the foil and broil until the skins are black, eight to 12 minutes.

Remove the roasted peppers from the oven. Wrap the peppers with the foil that lined the pan and set aside for 10 minutes. This will steam the peppers and allow the skin to slip off easily. Peel the skin from the peppers. Any skin that does not slip off may remain. Chop the peppers.

Add the roasted peppers to the bean mixture.

In a small bowl, whisk the oil, mustard, honey, salt, and pepper. Toss the dressing with the vegetables. Chill overnight.