Three-Bean Salad with Olives 3 tablespoons olive oil 1/4 cup white wine vinegar (I used raspberry vinegar) 1 tablespoon sugar 1 1/2 teaspoons dried oregano 1 16-ounce can kidney beans, rinsed and drained 1 16-ounce can garbanzo beans, rinsed and drained 1 16-ounce can black-eyed peas, rinsed and drained 1 cup green bell pepper, chopped 1 cup red bell pepper, chopped 1/2 cup pimiento-stuffed olives, sliced 1/2 cup red onion, chopped 1/2 teaspoon salt 1 teaspoon pepper Whisk the first four ingredients in a large bowl to blend. Add all the remaining ingredients and toss to blend. Cover and chill three hours or up to one day. Serves 8.