Three-Bean Salad With Olives - cooking recipe

Ingredients

1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 (15 1/2 ounce) can kidney beans, drained
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
1 (15 1/2 ounce) can black-eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup sliced pimento stuffed olive
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.