Stir the picante sauce, cilantro, vinegar, oil, pepper, onion, kidney beans and pinto beans in a medium bowl. Cover and refrigerate for 2 hours, stirring occasionally during chilling time. Garnish with additional cilantro.
0.75 cup Pace® Picante Sauce2 tablespoons chopped cilantro2 tablespoons red wine vinegar1 tablespoon vegetable oil1 large green pepper, diced (about 1 cup)1 medium red onion, very thinly sliced (about 1/2 cup)1 can (about 15 ounces) kidney beans, rinsed and drained1 can (about 15 ounces) pinto beans, rinsed and drained
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