Cannellini and Summer-Squash Salad with Rosemary Vinaigrette
Servings
8people
Servings
8people
Ingredients
  • 4cups diced raw summer squash, any typeabout 3 small squash
  • 3/4 – 1cup finely chopped red onion
  • 119-ounce can cannellini beans, rinsed and drained
  • 1/4cup chopped sun-dried tomatoes
  • 1/3cup extra-virgin olive oil
  • 1/4cup red wine vinegar
  • 2teaspoons Dijon mustard
  • 1/2tablespoon chopped fresh rosemary
  • 1 shallot, mincedabout 1 tablespoon
  • 1/4teaspoon salt
  • Freshly ground black pepperto taste
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

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