Kale and White Bean Salad

Yield: 2 servings

Beans:

1 can white or butter beans, rinsed and drained

1/2 lemon, juiced 

1 tbsp olive oil

1/4 tsp salt

2 tbsp parsley, chopped

Salad:

1 head kale, de-stemmed and chopped

1/2 lemon, juiced

1 tbsp olive oil

1 tbsp maple syrup

1 clove garlic, finely minced
pinch each salt and black pepper

Dressing:

1/3 cup tahini

1 clove garlic, finely minced

1 lemon, juiced

1 tbsp maple syrup
pinch each salt and black pepper

2 tbsp hot water

1. In a small mixing bowl, combine drained beans, lemon juice, olive oil, salt, and fresh parsley. Toss to coat. Set aside.

2. In a large mixing bowl, combine kale, lemon juice, olive oil, maple syrup, garlic, salt, and pepper. Use your hands to massage the kale and break it down slightly.

3. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, salt, and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Set aside.

4. To serve, add beans and the dressing to the kale and toss to combine.
5. Best when fresh. If serving later, store dressing separate.


https://minimalistbaker.com/white-bean-kale-salad-with-tahini-dressing/