Raw Kale Salad with Lemon, Parmesan and Cannellini beans

INGREDIENTS

bunch curly kale, washed, dried and thinly chopped

1 cup

cooked cannelini beans

1/4 cup

finely shredded Parmesan cheese

1 tsp

Dijon mustard

1 1/2 tsp

finely grated lemon zest

2 tbsp

freshly squeezed lemon juice

Kosher salt

Freshly cracked black pepper

6 tbsp

extra-virgin olive oil