Cranberry Bean Summer Vegetable Salad

An image depicting the cranberry bean salad recipe brought to you by the Bean Institute.


  • 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


  1. Drain and rinse beans in a strainer or colander. Place beans in a 2-quart bowl.
  2. Rinse corn with hot water, using the same strainer. Add to beans.
  3. Chop onion finely. Heat oil in a small frying pan; sauté onion 2 to 5 minutes.
  4. Cut tomatoes into small pieces. Snip chives finely with a scissor.
  5. Add all ingredients to bowl and stir; salt and pepper to taste.
  6. Refrigerate. Use a slotted spoon to serve.