Recipe information
Yield
Serves 8
Ingredients
1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 15- to 16-ounce can kidney beans, drained
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 15- to 16-ounce can black-eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup sliced pimiento-stuffed olives
1/2 cup chopped red onion
Preparation
Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1 day.
