three-bean-salad-with-olives-5732.json

{
    "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."
    ],
    "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",
        "1 cup sliced pimiento-stuffed olives",
        "1/2 cup chopped red onion"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Bean",
        "Olive",
        "Onion",
        "Side",
        "No-Cook",
        "Picnic",
        "Vegetarian",
        "Bell Pepper",
        "Chill",
        "Healthy",
        "Potluck",
        "Massachusetts",
        "Vegan",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Three-Bean Salad with Olives",
    "url": "http://www.epicurious.com/recipes/food/views/three-bean-salad-with-olives-5732"
}