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. 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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