|Canned pinto beans||32 Ounce, drained|
|Hard cooked eggs||4 , chopped|
|Shredded monterey jack cheese||4 Ounce|
|Sliced purple onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Cider vinegar||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Picante sauce||2 Tablespoon|
|Dijon mustard||15 Gram|
|Lettuce leaves||1 (For Serving)|
|Bacon slices||4 , cooked, crumbled|
Combine beans, eggs, cheese, and onion in a large bowl, toss gently.
Combine oil, vinegars, picante sauce, and mustard in a jar.
Cover tightly, and shake vigorously.
Pour over bean mixture, tossing gently to coat.
Cover and chill 2 hours.
Serve on lettuce leaves, and sprinkle with bacon.