Mixed Greens Salad with Celery, Radishes, Black Beans and Cotija with Whole Grain Mustard Cilantro Dressing

IMG_8676.jpg

This salad spotted with crunchy celery and peppery radishes is lovely for a light lunch or had for dinner with chicken charred on the grill, herbed salmon or juicy flank steak. It’s quick to toss together with just a minute or two of chopping and this whole grain mustard cilantro dressing is both delicious and easy to whip together.

IMG_8732.jpg
IMG_8696.jpg
IMG_8710.jpg
IMG_8703.jpg
IMG_8719.jpg
IMG_8693.jpg
IMG_8751.jpg

Mixed Greens Salad with Celery, Radishes, Black Beans and Cotija

  • Several handfuls mixed leafy greens

  • 1 celery stalk (8 ribs)

  • 1 15 oz can black beans, rinsed and drained

  • Four radishes

  • Cotija cheese, grated

    Slice the celery ribs at a diagonal and thinly slice the radishes. Pat dry the beans. In a large bowl, combine all ingredients and add grated cotija to taste. Toss with spoonfuls of the following dressing:

Whole Grain Mustard Cilantro Dressing

  • 1 tablespoon whole grain mustard

  • 1 tablespoon honey

  • 3 tablespoons sherry vinegar (or other dressing vinegar)

  • 4 tablespoons olive oil

  • 2 sprigs of cilantro, leaves and stems finely chopped

  • Salt and pepper, to taste

    Whisk together the mustard, honey, and vinegar until combined. While whisking vigorously, slowly drizzle in the olive oil. Stir in the chopped cilantro and add salt and pepper to taste. Alternatively, place all ingredients in a mason jar, secure the lid, and shake until combined. You may adjust the sweetness/tartness by adding more or less honey and vinegar.