Kale and Cannellini Bean Salad with Creamy White Bean Dressing – The Bean Institute

Ingredients

• 3 cups Tuscan or black kale (shredded)
• 1 15-ounce can cannellini beans (drained and rinsed (**Save ¼ cup of beans for the dressing!))
• 1 bulb fennel (stemmed, shaved)
• ½ cup edamame (shelled)
• ½ cup carrots (grated)
• kosher salt and ground black pepper (to taste)
• ½ cup pumpkin seeds
• 1 tablespoon Tamari soy sauce
• ¼ cup lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons lime juice
• 2 teaspoons Dijon mustard
• 1 tablespoon shallots (minced)
• ¼ cup cannellini beans (drained and rinsed)
• ¾ cup extra virgin olive oil
• water (used to thin, as needed)
• 2 ounces Pecorino cheese (finely grated)