Cranberry Bean Summer Vegetable Salad
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 117kcal
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Ingredients
- 2 cups cooked cranberry beans OR one can (15.5-ounce) pinto beans
- 3 tablespoons canola oil
- ¼ cup onion
- 1 cup frozen corn
- 2 medium fresh tomatoes
- ¼ cup chives
- 1½ teaspoons dry rosemary
- 2 tablespoons red wine vinegar
- Salt and pepper
Instructions
- 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.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Sodium: 273mg | Potassium: 247mg | Fiber: 5g | Calcium: 27mg