Buckwheat salad

Preparation: 10 minutes

Cooking: 10 - 15 minutes

Serves: 4 as main course or 6-8 as side dish

Ingredients:

  • 1 cup buckwheat

  • 2 cups water

  • 1 can of organic red kidney beans (in bpa-free can)

  • 1 cucumber, diced

  • 1 red capsicum, diced

  • 1 red onion, diced

  • Mixed fresh herbs (coriander, parsley, chives....)

  • 2 tablespoons extra virgin olive oil

  • 2 tablespoons apple cider vinegar

  • Sea salt and freshly ground black pepper

Method:

  • Rinse the buckwheat,  bring the water and buckwheat to the boil, simmer for about 10-15 minutes, remove from heat and let cool.

  • Combine all the other ingredients and toss with the olive oil, vinegar, salt & pepper.