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

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 10 ounces baby kale, chopped or torn with stems removed 1 lemon, juiced 1 glug of olive oil 1 pinch of table salt 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