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Bean Salad with Chipotle Chile Vinaigrette
1 cup peeled jicama -- diced
1 cup tomato -- seeded diced
1 cup yellow bell pepper -- diced
1/2 cup green onions -- thinly sliced
1/2 cup carrot -- diced
1/4 cup cilantro fresh -- chopped
16 ounces pinto beans -- drained
15 ounces black beans -- drained
1 tablespoon sherry vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons vegetable oil
1/4 teaspoon dried oregano
canned chipotle chile in adobo sauce
Combine first 8 ingredients in a large bowl; toss well, and set aside.
Combine sherry vinegar and next 4 ingredients in a blender, and process until smooth.
Pour over bean mixture, and toss gently.
Cover and chill 2 hours.
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