Three-Bean Salad with Olives

• 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

1. Whisk first 4 ingredients in large bowl to blend.
2. Add all remaining ingredients and toss to blend.
3. Season with salt and pepper.
4. Cover and refrigerate at least 3 hours and up to 1 day.

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

Taken from www.epicurious.com/recipes/food/views/three-bean-salad-with-olives-5732 (may not work)