Ingredients for Three Bean Salad With Olives
- 2 tablespoons olive oil
- White Wine Vinegar
- Sugar
- 1 teaspoon dried oregano
- 1 (15-ounce) can kidney beans (drained and rinsed)
- Garbanzo Beans
- Black Eyed Peas
- Green Bell Pepper
- Red Bell Pepper
- Pimento Stuffed Olive
- 1/2 cup chopped red onion
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How to Make Three Bean Salad With Olives
- In a large bowl, whisk together 1/4 cup red wine vinegar, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, and 1 teaspoon dried oregano.
- Add 1 (15-ounce) can kidney beans (drained and rinsed), 1 (15-ounce) can cannellini beans (drained and rinsed), 1 (15-ounce) can black beans (drained and rinsed), 1 cup pitted Kalamata olives (halved), 1/2 cup chopped red onion, and 1/2 cup chopped fresh parsley.
- Gently toss to combine all ingredients.
- Season generously with salt and freshly ground black pepper to taste.
- Cover and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to meld. The longer it sits, the better it tastes!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
17g
Fat
7g
Carbs
10g
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15 Minutes Or Less
Time To Make
Course
Main Ingredient
Preparation
Occasion
Salads
Side Dishes
Beans
Vegetables
Easy
No Cook
Refrigerator
Beginner Cook
Potluck
Dinner Party
Picnic
Vegetarian
Dietary
Inexpensive
Chick Peas Garbanzos
Onions
Peppers
Brunch
Taste Mood
Savory
To Go
Camping
Equipment
Presentation
Served Cold
Technique
