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Cranberry Bean Summer Vegetable Salad

To download a Spanish translation of this recipe click here.
Course: Salads, Side Dishes
Bean type: Cranberry Bean, Pinto Bean
Nutrition attribute: Vegan, Vegetarian
Servings: 8
Calories: 117kcal
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  • 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
  • teaspoons dry rosemary
  • 2 tablespoons red wine vinegar
  • Salt and pepper


  • 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.


Calories: 117kcal | Carbohydrates: 14g | Protein: 4g | Fat: 5g | Sodium: 273mg | Potassium: 247mg | Fiber: 5g | Calcium: 27mg