Name: Three-Bean Salad with Olives
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

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.

TagsSalad American Kidney Bean Bean and Legume Vegetable Chickpea Black-Eyed Pea Olive Side Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian Make Ahead Easy Quick Bon Appétit

Recipe notes

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