Lemony Shrimp and White Bean Salad
Serves 2|
Hands-On Time:
10m
|
Total Time:
10m
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
- Between 2 lunch containers, divide the beans, shrimp, cucumber, and dill.
- 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.
- Refrigerate the salad and the dressing up to one day in advance; toss together just before serving.
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
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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