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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
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

Yield: 5 1/2 cups.

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