Next year I promise I’ll prepare you in advance for memorable feasts like Thanksgiving, Christmas and the Solstice! For now, a memoir of last nights spotlight, colorful dishes, bred by the longest day of sunshine.

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Mizuna and Black-Eyed Bean Sesame Salad

Prep Time: 10 minutes

Yield: 7 side servings

Ingredients

  • Black-eyed beans - 1 (15 ounce) can black-eyed beans
  • Tuna - 1 (6 ounce) can tuna packed in water, drained
  • Mizuna and Arugula - 5 loosely packed cups of coarsely chopped mizuna and arugula
  • Sesame seeds - 1/4 cup raw sesame seeds
  • Garlic - 1/3 cup finely chopped garlic greens, the leaves of the garlic
  • Extra virgin olive oil - 3 tablespoons
  • Rice wine vinegar - 1 tablespoon
  • Sesame oil - 1 tablespoon
  • Juice - 1 lemon, freshly squeezed juice
  • Sea salt - 1 teaspoon sea salt
  • Black pepper - Freshly ground black pepper to taste
  • Tomato - 1/2 tomato, finely sliced into half wheels

Instructions

  1. Put all the ingredients, except for the tomatoes, in a large bowl and toss together.
  2. Arrange the tomato on top, in a mandala (or sunshine) shape.
  3. For chilled, flavorful salad, marinate in the refrigerator for at least half an hour before serving.
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