Lemony Shrimp and White Bean Salad

lemony-shrimp-bean-salad
Photo by  Jens Mortensen
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  • Serves 2
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 265 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 46 mg
    • Sodium 699 mg
    • Protein 12 g
    • Carbohydrate 22 g
    • Fiber 5 g

Ingredients

  1. Check 115.5-ounce can cannellini beans, rinsed
  2. Check 12 cooked, peeled, and deveined medium shrimp
  3. Check 1/2 English cucumber, cut into half-moons
  4. Check 2tablespoons chopped fresh dill
  5. Check 2tablespoons olive oil
  6. Check 2tablespoons fresh lemon juice
  7. Check kosher salt and black pepper

Directions

  1. Between 2 lunch containers, divide the beans, shrimp, cucumber, and dill.
  2. In a small bowl, whisk together the olive oil, lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; divide between 2 small containers.
  3. Refrigerate the salad and the dressing up to one day in advance; toss together just before serving.