Instructions: (Make the salad several days ahead and flavors will get even better.)

Combine carrots, green and wax beans, kidney beans, and onion in a large glass or ceramic bowl.

Mix oil, vinegar, sugar, chili powder, salt and pepper in a small saucepan; bring to boiling; pour over vegetables and toss to blend. Cover bowl with plastic wrap and refrigerate.

To serve: with slotted spoon, remove vegetables from marinade and arrange in serving dish.

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