Bean Salad with Fire Island Vinaigrette

Ingredients

• 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
• 1/2 cup chopped green onions
• 1/4 cup coarsely chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon TABASCO® brand Original Red Sauce
• 1 tablespoon sherry vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon cumin seed, toasted and coarsely crushed, or 1/2 teaspoon ground cumin