Turnip kimchi salad

Ingredients (serves 2)

1 can cannellini beans, drained
2 cups arugula
½ red onion, sliced
1 cup turnip kimchi
2 Tbsp. olive oil
½ lemon, juiced
2 Tbsp. kimchi juice (the liquid portion in the jar)
1 tsp Yondu (or salt)
Black pepper

How to make it

1. In a bowl, combine beans, arugula, onion and kimchi.

2. For the vinaigrette, in a smaller bowl combine olive oil, lemon juice, kimchi juice and Yondu or salt and stir well.

3. Add vinaigrette to the bowl with vegetables and toss well. Serve topped with freshly ground black pepper.