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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
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
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.
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