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Lemony Shrimp and White Bean Salad

Lemony Shrimp and White Bean Salad
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Serves 2| Hands-On Time: | Total Time:

Ingredients

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

Quick Tip

Cans of beans with can opener
Beans made from scratch have better flavor, but the cooking can take hours. Canned beans are a solid alternative, if you rinse and drain them well.

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