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Lemony Shrimp and White Bean Salad
- 1 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
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