Delicious Living
Ingredients
  • 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.

Directions
  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

Search Recipes
Search our full collection of recipes by entering a recipe name or ingredient
Natural Kitchen

Gluten-Free Recipes

Delicious Living Blog

The Best Holistic Health Blogs of the Year

 

 

 

 

 

 

 

 

 

Healthline
 

 

We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.
OR WAIT 0 SECS