Shrimp and Bean Salad


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


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.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s