Chicken and Cannellini Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A colorful, tasty main dish salad. Chill time is 2 hours. Ingredients:
2 teaspoons finely chopped fresh rosemary |
1/2 teaspoon salt (or to taste) |
1/4 teaspoon pepper (or to taste) |
3 tablespoons white balsamic vinegar |
1 -2 teaspoon dijon mustard |
1/4 cup extra virgin olive oil |
2 cups cubed cooked chicken |
1/3 cup diced red onion |
1 medium red bell pepper, coarsely chopped |
1 small zucchini, halved lengthwise and sliced |
1 (15 1/4 ounce) can cannellini beans, drained and rinsed |
Directions:
1. In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
2. Using a whisk, blend together well.
3. Gradually beat in the oil using the whisk, until well blended.
4. Add all the salad ingredients; toss.
5. Refrigerate for 2-3 hours or until well chilled.
6. Stir right before ready to serve.
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