Kate Kelly Hodsdon

• 2 c blanched broccoli florets
• 1 ½ c cooked or canned (drained and rinsed) cannellini beans
• ½ c slice zucchini
• ½ c chopped red pepper
• 3 T chopped red onion
• 1 ½ T olive oil
• 1 T balsamic vinegar
• 1 t honey mustard
• ½ t salt
• 1/8 t pepper

In a large bowl, toss together the broccoli, cannellini beans, zucchini, bell pepper, and onion. In a small bowl, mix the oil, vinegar, mustard, salt and pepper. Pour the dressing over the salad and toss to combine. Let stand at least 10 minutes to let the flavors meld. Serves 4-6