Lemony Shrimp and White Bean Salad

Lemony Shrimp and White Bean Salad
 Jens Mortensen
Serves 2
preparation
10
minutes
cooking
10
minutes

Ingredients

1
15.5-ounce can
cannellini beans, rinsed
12
cooked, peeled, and deveined medium shrimp
1/2
English cucumber, cut into half-moons
2
tablespoons
chopped fresh dill
2
tablespoons
olive oil
2
tablespoons
fresh lemon juice
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.
December 2009

Nutritional Information

  • Per Serving
  • Calories 265
  • Fat 15 g
  • Sat Fat 2 g
  • Cholesterol 46 mg
  • Sodium 699 mg
  • Protein 12 g
  • Carbohydrate 22 g
  • Fiber 5 g
What does this mean? See Nutrition 101.