For the Beans: 2, 15-ounce can navy or cannellini beans, rinsed and drained 1 lemon, juiced 2 tbsp olive oil 2 generous pinch of table salt 4 tbsp fresh parsley, chopped For the Kale: 10 ounces baby kale, chopped or torn with stems removed 1 lemon, juiced 1 glug of olive oil 1 pinch of table salt Dressing: 1/2 batch of Lemon-Tahini dressing

1. Mix all kale ingredients, massage to combine, set aside.
2. Mix all bean ingredients
3. Combine beans, kale, and lemon-tahini dressing
4. Serve cold or room temperature