Gluten-Free Cannellini and Summer Squash Salad with Rosemary Vinaigrette

Summary

Yield
Servings
SourceRecipe from: http://newhope360.com/food/cannellini-and-summer-squash-salad-rosemary-vinaigrette
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes

Description

Here's a great way to enjoy summer squash.

Ingredients

4 cups
summer squash (diced)
1 cup
red onion
1 can
cannellini beans
1/4 cup
sun-dried tomatoes
1/3 cup
extra virgin olive oil
1/4 cup
red wine vinegar
2 teaspoons
rosemary
1  
shallot
1/4 teaspoon
salt
   
freshly ground black pepper

Instructions

  1. In a large serving bowl, toss together summer squash, red onion, beans, and sun-dried tomatoes.
  2. In a small bowl, whisk together olive oil, vinegar, mustard, rosemary, shallot, salt, and pepper.
  3. Pour olive-oil mixture over bean-squash mixture and toss until well coated.
  4. Refrigerate for at least 30 minutes or several hours to allow flavors to blend. Serve chilled.