medium red onion, very thinly sliced (about 1/2 cup)
(about 15 ounces) kidney beans, rinsed and drained
(about 15 ounces) pinto beans, rinsed and drained
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.