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 onions
1 medium red bell peppers, coarsely chopped
1 small zucchini, halved lengthwise and sliced
1 (15 1/4 ounce) cans cannellini beans, drained and rinsed
Directions:
In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
Using a whisk, blend together well.
Gradually beat in the oil using the whisk, until well blended.
Add all the salad ingredients; toss.
Refrigerate for 2-3 hours or until well chilled.
Stir right before ready to serve.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.