1 head Boc Choy
1 15oz can black beans (or equivalent freshly cooked)
½ chopped onion
1 crushed or chopped clove garlic
3 tbsp cider vinegar
2 tbsp Dijon mustard
¼ cup olive oil (optional: add a little sesame oil for flavor)
Chop up boc choy stems and leaves into 1 inch strips. Chop garlic and onions and mix with bok choy and black beans. Mix together vinegar, mustard, and oil and pour over salad and toss. Cover it up and throw it in the fridge for at least an hour (a few hours is better especially if you’re using big bok choy). Add salt and pepper to taste.