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Three-Bean Salad with Olives PDF Print E-mail

KosherEye.com

Black_eyed_pea_salad

Excellent for Rosh Hashana

Ingredients

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 (optional)
1 cup sliced pimiento stuffed olives
1/2 cup chopped red onion
Faux kosher bacon bits

Directions


Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to
blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1
day. Top with bacon bits just before serving.

Notes

Serves 20

Recipe: kosher, salad, beans, vegetarian

 
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