Print Ingredients 2 cups cooked cranberry beans, OR one can (15.5-ounce) pinto beans 3 tablespoons canola oil 1/4 cup onion 1 cup frozen corn 2 medium fresh tomatoes ¼ cup chives 1 ½ teaspoons dry rosemary 2 tablespoons red wine vinegar Salt and pepper Number of Servings : 8 Directions Drain and rinse beans in a strainer or colander. Place beans in a 2-quart bowl. Rinse corn with hot water, using the same strainer. Add to beans. Chop onion finely. Heat oil in a small frying pan; sauté onion 2 to 5 minutes. Cut tomatoes into small pieces. Snip chives finely with a scissor. Add all ingredients to bowl and stir; salt and pepper to taste. Refrigerate. Use a slotted spoon to serve.