Gluten-Free Cannellini and Summer-Squash Salad with Rosemary Vinaigrette
Source: Recipe from: http://newhope360.com/food/cannellini-and-summer-squash-salad-rosemary-vinaigrette
Prep time: 45 minutes
Cooking time: 30 minutes
Total time: 1
Here's a great way to enjoy summer squash.
diced raw summer squash
extra virgin olive oil
red wine vinegar
freshly ground black pepper
In a large serving bowl, toss together summer squash, red onion, beans, and sun-dried tomatoes.
In a small bowl, whisk together olive oil, vinegar, mustard, rosemary, shallot, salt, and pepper.
Pour olive-oil mixture over bean-squash mixture and toss until well coated.
Refrigerate for at least 30 minutes or several hours to allow flavors to blend. Serve chilled.