Three Bean Salad With Pimiento-Stuffed Green Olives and Feta

• 13-12 cup olive oil
• 14 cup white wine vinegar
• 1 -2 tablespoon sugar (or to taste)
• 1 -2 teaspoon dried oregano
• black pepper
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can garbanzo beans, drained
• 1 (16 ounce) can black-eyed peas, drained
• 1 small green bell pepper, chopped
• 1 red bell pepper, chopped
• 15 large green olives, sliced (pimiento-stuffed)
• 1 small red onion, coarsely chopped (or thinly sliced)
• 1 -2 cup feta cheese (coarsely crumbled)
• salt and pepper

1. In a large bowl whisk together the olive oil, white wine vinegar, sugar, oregano and black pepper (add in as much sugar as desired, start with 1 tablespoon adding in more to taste).
2. Add in all drained beans, green and red bell pepper, sliced green olives and red onion; toss to combine and refrigerate 8 hours or overnight.
3. When ready to serve, season with salt and more black pepper and add in the crumbled feta cheese.
4. Delicious!

olive oil, white wine vinegar, sugar, oregano, black pepper, kidney beans, garbanzo beans, blackeyed peas, green bell pepper, red bell pepper, green olives, red onion, feta cheese, salt

Taken from www.food.com/recipe/three-bean-salad-with-pimiento-stuffed-green-olives-and-feta-143932 (may not work)