Whisk together ¼ cup extra virgin olive oil, 2 tablespoons chopped fresh oregano, 2 teaspoons lemon zest, 2 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, and 1 teaspoon each kosher salt and pepper. Add 4 cups sliced kale, 2 (15-ounce) cans cannellini beans, and 2 cups halved cherry tomatoes. Toss. Top with grated Parmesan. Serves 4.
RS Pick: Goya cannellini beans are plump, firm, and never mushy toward the bottom of the can.