Delicious Living
  • 4 cups diced raw summer squash, any type (about 3 small squash)
  • 3/4 - 1 cup finely chopped red onion
  • 1 19-ounce can cannellini beans, rinsed and drained
  • 1/4 cup chopped sun-dried tomatoes
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 tablespoon chopped fresh rosemary
  • 1 shallot, minced (about 1 tablespoon)
  • 1/4 teaspoon salt
  • Freshly ground black pepper (to taste)

Cannellini and Summer-Squash Salad with Rosemary Vinaigrette

Kris Wetherbee | Delicious Living
  • Serves: 8 people

Summer squash come in a tantalizing array of shapes and colors: straightneck, crookneck, or scalloped fruits colored yellow, gold, cream, lime, or a striking dark green. For the sweetest flavor, opt for smaller specimens.

  1. 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.

PER SERVING: Calories 186,Fat 9,Perfat 44,Cholesterol 0,Carbo 21,Protein 6,Fiber 2,Sodium 240

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