Lemony Shrimp and White Bean Salad

By hkisilywicz

Ingredients

• 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
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Preparation

Step 1

Between 2 lunch containers, divide 1 15.5-ounce can cannellini 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.