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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.