Lemon Shrimp and White Bean Salad

Hands-On Time: 10mTotal Time: 10m Serves 2

Directions

Between 2 lunch containers, divide 1 15.5-ounce cancannellini beans (rinsed), 12 cooked peeled and deveined medium shrimp, ½ English cucumber (cut into half-moons), and 2 tablespoons chopped fresh dill.
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons fresh 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.

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Nutritional Information

• Per Serving
• Calories 265

• Fat  15g
• Sat Fat  2g
• Cholesterol  46mg
• Sodium  699mg
• Protein  12g
• Carbohydrate  22g
• Fiber  5g

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