You may also like
Categories:
olive oil white wine vinegar sugar oregano black pepper kidney beans garbanzo beans black-eyed peas green bell pepper red bell pepper green olives red onion Feta cheese salt
Viewed: 2 - Published at: 9 years agoIngredients
- 13-12 cup olive oil
- 14 cup white wine vinegar
- 1 -2 tablespoon sugar (or to taste)
- 1 -2 teaspoon dried oregano
- black pepper
- 1 (16 ounce) can kidney beans, drained
- 1 (16 ounce) can garbanzo beans, drained
- 1 (16 ounce) can black-eyed peas, drained
- 1 small green bell pepper, chopped
- 1 red bell pepper, chopped
- 15 large green olives, sliced (pimiento-stuffed)
- 1 small red onion, coarsely chopped (or thinly sliced)
- 1 -2 cup feta cheese (coarsely crumbled)
- salt and pepper
Method
- In a large bowl whisk together the olive oil, white wine vinegar, sugar, oregano and black pepper (add in as much sugar as desired, start with 1 tablespoon adding in more to taste).
- Add in all drained beans, green and red bell pepper, sliced green olives and red onion; toss to combine and refrigerate 8 hours or overnight.
- When ready to serve, season with salt and more black pepper and add in the crumbled feta cheese.
- Delicious!
