Plum White Bean Salad With Lemon-Shallot Dressing

• 1 bunch green curly kale
• 1 19 ounces can cannelini beans, drained and rinsed
• 1 16 ounces jar roasted red peppers, drained and rinsed
• 1 medium cucumber, cut into 1-inch chunks
• 1/4 cup olive oil, divided
• 1 tablespoon finely chopped shallot
• 2 teaspoons honey
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt, plus more to taste
• 1/4 tablespoon freshly ground black pepper, plus more to taste
• 5 small red plums, halved, pitted, and thinly sliced
• 1/2 cup loosely packed basil leaves, torn

1. In a medium bowl, combine the kale, beans, peppers, cucumber, and 1 tablespoon of olive oil.
2. In a small bowl, whisk together the remaining 3 tablespoons of olive oil, shallot, honey, lemon juice, salt, and pepper, until fully emulsified.
3. Slowly pour the dressing over the salad and lightly toss until mixed. Add the plums, basil, and salt and pepper to taste.
4. Toss the salad once more and serve, garnishing with more basil as desired.

green curly kale, cannelini beans, red peppers, cucumber, olive oil, shallot, honey, lemon juice, salt, freshly ground black pepper, red plums, basil

Taken from food52.com/recipes/60403-plum-white-bean-salad-with-lemon-shallot-dressing (may not work)