Cannellini and Summer-Squash Salad with Rosemary Vinaigrette - 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)