Rosemary and Lemon Pinto Beans

• 2 15- to 16-ounce cans pinto beans, rinsed, drained
• 3/4 cup chopped onion
• 1/4 cup olive oil (preferably extra-virgin)
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon minced garlic
• 1/8 teaspoon hot pepper sauce
• Lemon wedges
• Fresh rosemary sprigs (optional)

1. Combine first 7 ingredients in medium bowl.
2. Toss to blend.
3. Season to taste with salt and pepper.
4. (Can be made 1 day ahead.
5. Cover and chill.
6. Let stand at room temperature 30 minutes before serving.)
7. Squeeze lemon wedges over.
8. Garnish with rosemary sprigs, if desired.

pinto beans, onion, olive oil, red wine vinegar, fresh rosemary, garlic, hot pepper, lemon wedges, rosemary

Taken from www.epicurious.com/recipes/food/views/rosemary-and-lemon-pinto-beans-5489 (may not work)