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Cannellini and Summer Squash Salad with Rosemary Vinaigrette

Here's a great way to enjoy summer squash.

Prep Time

45 minutes

30 minutes

8 Servings

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)

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.