Black Bean and Bok Choi Salad
- 2 can drained black beans (15 oz ea)	- 1/2 cup olive oil
- 4 celery stalks diced OR 1 bunch parsley	- 2 tablespoons whole-seed mustard
- 2 bunches baby bok choi heads - chopped	- Salt to taste
- 3 tablespoons red wine vinegar (up to 4 tablespoons)	- freshly ground black pepper
- Mix beans, celery/parsley, onions and bok choi - Whisk together vinegar, oil and mustard. Toss bean mixture in dressing - Add salt and pepper to taste - Optional: dice a hot pepper (jalapeno or Serrano) and toss with salad.