Bean Salad with Fire Island Vinaigrette

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  • 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


Combine beans, jicama, tomatoes, bell pepper, green onion, and cilantro in a large bowl.

Whisk together lime juice, TABASCO® Sauce, vinegar, oil, salt, and cumin in a small bowl; pour over bean mixture and toss gently. Cover and let stand at room temperature for 1 hour to allow flavors to marry.

Makes 6 servings.

Per Serving: CALORIES 176g; PROTEIN 9g; CARB 30g; FIBER 10g; TOTAL FAT 3g; SATURATED FAT 1g; CHOL 0mg; SODIUM 448mg

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