Shrimp and Bean Salad

Ingredients:

1 15.5-ounce can or 1 cup dried cannellini beans, rinsed
12 cooked, peeled, and deveined medium wild caught shrimp
1/2 organic or garden fresh cucumber, seeded and cut into half-moons
2 tablespoons chopped fresh dill, organic or garden fresh
2 tablespoons pure olive oil
2 tablespoons fresh organic lemon juice
sea salt and cracked black pepper

Directions:

Between 2 lunch containers, divide the beans, shrimp, cucumber, and dill.

In a small bowl, whisk together the olive oil, lemon juice, salt and 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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