White Bean and Roasted Chicken Salad

An all-time great no-cook summer dinner. Leave out the chicken and it's vegan/veggie friendly.

INGREDIENTS

• Salad:
• 2  cups  coarsely chopped skinless, boneless rotisserie chicken
• 1  cup  chopped tomato
• 1/2  cup  thinly sliced red onion
• 1/3  cup  sliced fresh basil
• 2  (16-ounce) cans cannellini beans or other white beans, rinsed and drained
• 
  
• Dressing:
• 1/4  cup  red wine vinegar
• 2  tablespoons  extravirgin olive oil
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  Dijon mustard
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, minced

To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.

To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.