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Three-Bean Salad with Olives

By Sandy Krasner

4.4

(28)

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

  1. 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.

TagsSaladAmericanKidney BeanBean and LegumeVegetableChickpeaBlack-Eyed PeaOliveSideDinnerNut FreeGluten FreeDairy FreeVeganVegetarianMake AheadEasyQuickBon Appétit
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