Kale salad with white beans

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

I didn’t make the croutons or the dressing from scratch, and adjusted some amounts. What I did is below but you can click for the original recipe. 

Ingredients:

BEANS

• 1 15-ounce can white or butter beans (rinsed and drained)
• 1/2 lemon, juiced (1/2 lemon yields ~1 Tbsp or 15 ml)
• 1 Tbsp olive oil
• 1 generous sprinkle salt
• 1 Tbsp fresh parsley, chopped

SALAD

• 6 ounces kale (chopped // large stems removed)
• 1 lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
• 1 Tbsp olive oil
• 1 drizzle syrup
• 1 sprinkle each salt + black pepper
• 1 tsp minced garlic

Directions:

1. Add drained beans to a bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
2. Add kale to a large mixing bowl with lemon juice, olive oil, syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad. Refrigerate for an hour or so to let it settle together. Serve with goddess tahini dressing and the beans mixed in.