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Black Bean and Bok Choy Salad
2 cans drained black beans - (15 oz ea)
4 celery stalks - diced
2 bunches green onions, white parts only - chopped
2 small baby bok choy heads - chopped
3 tablespoons red wine vinegar - (to 4 tbspns)
1/2 cup olive oil
2 tablespoons whole-seed mustard - (to 3 tbspns)
Salt - to taste
Freshly-ground black pepper - to taste
Mix beans, celery, onions and bok choy. Whisk together vinegar, oil and mustard and toss beans in dressing. Add salt and pepper to taste. Refrigerate at least 1 hour before serving.
This recipe yields 4 servings.
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