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