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Raw Kale Salad with Lemon, Parmesan and Cannellini beans


1 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



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