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