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 |
