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
Need to make a substitution?
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.