Lemony Shrimp and white Bean Salad
Lemony Shrimp and white Bean Salad
Serves:
Oven temp:
Prep Time:
Cooking Time:
Ingredients
| Qty | Ingredient |
| 1 15.5 ounce can | Cannellini Beans; rinsed |
| 12 medium | Shrimp; cooked, peeled & deveined |
| 1/2 | English Cucumber; cut into half moons |
| 2 tablespoons | Fresh dill; chopped |
| 2 tablespoons | EVOO |
| 2 tablespoons | Fresh lemon juice |
| 1/2 teaspoon | Kosher Salt |
| 1/4 teaspoon | Black pepper |
Method
| Step | Instruction |
| 1 | 1. Between 2 lunch containers, divide 1 15.5 ounce can cannellini beans (rinsed), 12 cooked peeled and deveined medium shrimp, 1/2 English cucumber (cut into half-moons), and 2 tablespoons chopped fresh dill. |
| 2 | 2. In a small bowl, whisk together 2 tablespoons EVOO, 2 tablespoons fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 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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