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Salads, Vegetarian

Black bean and bok choy salad

In his "Dissertation on Roast Pig," English essayist Charles Lamb painted a vision of the ancient Chinese burning down houses just to have roast pork. In my own life, I've seen many a conflagrational contact between pig and fire. In ... Read more

Total time: 10 minutes plus 1 hour chilling | Serves 4
  • 2 (15-ounce) cans black beans, thoroughly drained
  • 4 stalks celery, diced
  • 2 bunches green onions, white parts only, chopped
  • 2 small heads baby bok choy, chopped
  • 3 to 4 tablespoons red wine vinegar
  • 1/2 cup olive oil
  • 2 to 3 tablespoons whole-seed mustard
  • Salt, pepper

Step 1Mix beans, celery, onions and bok choy.

Step 2Whisk together vinegar, oil and mustard and toss beans in dressing. Add salt and pepper to taste. Refrigerate at least 1 hour before serving.

Note: Here's a salad that doesn't mind a bit being carried to a picnic. You could leave out the bok choy, but it adds a little sweetness to balance the other strong flavors.
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