Servings: 10-12

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Antipasto Bean Salad


1 11-ounce package Frieda’s Blackeyed Peas, cooked and drained
11-ounces of garbanzo beans, cooked and drained
1 cup cherry tomatoes, halved
3/4 cup sliced ripe olives
2 hard-cooked eggs, chopped
1/2 cup onion, chopped
1 red, green, or yellow bell pepper, seeded and cut into bite-sized chunks

1 cup white wine vinegar
1/2 cup olive oil or cooking oil
1 tablespoon fresh oregano, marjoram, or rosemary, chopped, or 1 tsp. dried herb, crushed
2 cloves garlic, minced
2 tablespoons parsley, chopped
1/4 teaspoon black pepper


In a large non-metal bowl, combine all salad ingredients. Toss well. In a covered jar, combine all dressing ingredients. Cover and shake well to blend. Pour dressing over salad. Toss well to coat. Cover salad. Chill several hours to blend flavors. Stirring occasionally.