Chicken and Cannellini Bean Salad

Vinaigrette

• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil

Salad

• 1 1/2 cups cubed cooked chicken
• 1/4 cup diced red onion
• 1 medium red bell pepper, cut into bite-sized strips
• 1 small zucchini, halved lengthwise, sliced (about 1 cup)
• 1 (15-oz.) can cannellini beans, drained, rinsed