Cannellini and Summer-Squash Salad with Rosemary Vinaigrette

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.

Cannellini and Summer-Squash Salad with Rosemary Vinaigrette

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Servings

8 people

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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

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

Servings 8 people Print Recipe

Instructions

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.

Recipe Notes

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