I loved this! I made it on a sunday and ate it as a snack throughout the week. Like others, I halved the recipe and it was plenty. I used seasoned rice vinegar and omitted the step where you have to heat the vinegar and sugar. Seasoned vinegar essentially does that for you. No need to add sugar at all. I used less oil, but more vinegar (I like things extra tangy). It could have been a tad spicier, so next time I will use more jalapeño and/or green chilies. I also used black eyed peas instead of pinto beans. YUM!