Market Bean Salad with Honey Vinaigrette

For the vinaigrette:

• ¼ cup red onion, diced
• ¼ cup red wine vinegar
• 2 tablespoons honey
• 1 tablespoon Dijon mustard
• ½ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup light olive oil

For the salad:

• 1 can (15 ounces) black beans
• 1 can (15 ounces) cannellini beans
• 8 ounces sugar snap peas, halved
• ½ red bell pepper, diced
• 2 stalks celery, diced
• 4 radishes, sliced thin
• ½ cup jicama, cut into matchstick pieces
• 1 jalapeno, seeded and diced
• ¼ teaspoon salt
• ¼ cup cilantro, chopped
• ½ cup pepper jack cheese, grated