Cranberry Bean Summer Vegetable Salad

Ingredients

  • 1 15-oz. can cranberry (or pinto ) beans, drained and rinsed (or 1 3/4 cups cooked cranberry beans)
  • 2 cups corn, cut off the cob, uncooked
  • 2 large ripe, red tomatoes, diced
  • 3 tablespoons canola oil
  • ¼ cup onion, diced
  • ¼ cup chives, chopped
  • 1 ½ teaspoons fresh rosemary leaves, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Total Time: 1 hour 20 minutes

Prep Time: 15 minutes
Cooking Time: 5 minutes

Number of Servings : 6

Serving Size: about 1 cup

Directions

  1. Combine beans, corn, and tomatoes in a large bowl. Set aside.
  2. Combine oil and onion in a small sauté pan over medium heat. Sauté onions until tender and translucent, about 5 minutes.
  3. Add sautéed onions, chives, rosemary, vinegar, salt and pepper to the beans-corn-tomato mixture. Stir well to combine.
  4. Cover and refrigerate for one hour before serving.