Cranberry Bean Summer Vegetable Salad – The Bean Institute

Cranberry Bean Summer Vegetable Salad – The Bean Institute

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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
  • pepper

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