Bean Salad With Fire Island Vinaigrette

• 1 (16 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup diced peeled jicama
• 2 plum tomatoes, diced
• 1 yellow bell pepper, diced
• 12 cup chopped green onion
• 14 cup coarsely chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon hot pepper sauce (such as Tabasco)
• 1 tablespoon sherry wine vinegar
• 1 tablespoon olive oil
• 12 teaspoon salt
• 12 teaspoon ground cumin

1. Combine beans, jicama, tomatoes, bell pepper, green onion and cilantro in a large bowl.
2. Whisk together lime juice, pepper sauce, vinegar, oil, salt, and cumin in a small bowl; pour over bean mixture and toss gently.
3. Cover and let stand at room temperature for 1 hour to allow flavors to blend.

pinto beans, black beans, jicama, tomatoes, yellow bell pepper, green onion, fresh cilantro, lime juice, hot pepper, sherry wine vinegar, olive oil, salt, ground cumin

Taken from www.food.com/recipe/bean-salad-with-fire-island-vinaigrette-95525 (may not work)