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