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)
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 source: http://deliciousliving.com