Three Bean Salad

3 tbs. olive oil

1/4 c. white wine vinegar

1 tbs. white sugar

1 1/2 tsp. dried Oregano

1 3/4 c. (425 ml) canned red kidney beans, drained and rinsed

1 3/4 c. canned garbanzo (chickpeas) beans, drained and rinsed

1 3/4 c. canned black-eyed peas, drained and rinsed

1 c. green bell pepper, chopped

1 c. red bell pepper, chopped

1/2 c. pimiento-stuffed green olives, sliced

1/2 c. red onion, chopped

1/2 tsp salt

1 tsp. pepper

Optional:

1 chopped dill pickle

2 tbs. dill pickle juice

2 tsp. balsamic vinegar

Substitute black beans instead of black eyed peas, white kidney beans instead of red

Whisk olive oil, white wine vinegar, sugar, (pickle juice) and dried Oregano in a large bowl to blend.  Add the beans, bell peppers, green olives, (pickle) and red onion.  Toss to blend.  Season with salt and pepper. At this point I usually think it looks too dry, and add another 1/8 cup red wine vinegar and 1/8 cup olive oil. Cover and chill three or more hours.  Serves 8.

Nutrition per serving:  220 Calories; 8 g far; 10 g fiber; 580 mg. sodium; 0 cholesterol; 30 g. carbohydrate; 8 g protein.