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.