Mediterranean White Bean Salad with Persimmons

Ingredients

The salad

• 1 15-ounce can white beans (cannellini or navy beans), rinsed and drained
• 1 large bunch kale, finely chopped (about 4 cups)
• 2 firm fuyu persimmons, peeled and thinly sliced
• ⅓ cup walnuts, coarsely chopped

The dressing

• 1 ½ tablespoons extra virgin olive oil
• 1 lemon juiced
• 1 tablespoon balsamic vinegar or pomegranate molasses
• 1 small garlic clove, minced or ½ teaspoon garlic powder
• 1 ½ teaspoons whole grain mustard
• 1 pinch black pepper
• 1 pinch sea salt (optional)

Instructions

Nutrition Facts (estimated)