Mediterranean Bean Salad

Mediterranean Bean Salad
1 can mixed beans, no salt added (includes red kidney beans, white kidney beans, chickpeas, black-eyed peas, romano beans, baby lima beans)
1 can sliced black olives
1 jar sliced sun-dried tomatoes packed in oil
ground black pepper

Drain the beans and olives and dump then into a boil. Add the sun-dried tomatoes and their oil and the pepper. Mix together and allow to marinate in the refrigerator for at least several hours.

Recipe Notes: Depending on your tastes, you may not use the entire can of olives and jar of tomatoes. If you cannot find one can of bean mix, individual cans of each type of bean may be used. Just not this will make a larger quantity and may require more olives and tomatoes. The olives provide enough salt for me, but you could add a pinch of salt, dash of sugar, or other herbs and spoices if you'd prefer. 

Makes several side servings of a high-protein, tasty salad accompaniment to almost any meal.