Cannellini and Summer Squash Salad with Rosemary Vinaigrette

Here's a great way to enjoy summer squash.

Prep Time

45 minutes

Cook Time

30 minutes

Yield

8 Servings

Ingredients

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

Instructions

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.