2 16-ounce cans of small white cannellini beans, drained and rinsed
1/2 small red onion or 1/4 vidalia onion, coarsely chopped
1 tablespoon and 1 teaspoon chopped fresh rosemary
2 teaspoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and pepper

Directions
Combine all ingredients except salt and pepper in a medium bowl. Let sit at room temperature for 1 hour while the flavors blend. Add salt and pepper to taste. Serve at room temperature.

Serves 4