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1 (15.8-ounce) can great Northern beans, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 1 (15-ounce) can kidney beans, drained and rinsed 1 (8 3/4-ounce) can whole kernel corn, drained and rinsed 1 (2-ounce) jar diced pimientos, drained 1 carrot, scraped and chopped 1/2 cup olive oil 1/2 cup cider vinegar 1 garlic clove, pressed 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon chili powder Combine first 6 ingredients in a large bowl. Set aside. Combine olive oil and remaining ingredients; pour over bean mixture. Spoon into airtight container and refrigerate up to 4 days. Yield: 5 1/2 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |