Buckwheat salad
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Preparation: 10 minutes
Cooking: 10 - 15 minutes
Serves: 4 as main course or 6-8 as side dish
Ingredients:
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1 cup buckwheat
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2 cups water
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1 can of organic red kidney beans (in bpa-free can)
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1 cucumber, diced
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1 red capsicum, diced
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1 red onion, diced
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Mixed fresh herbs (coriander, parsley, chives....)
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2 tablespoons extra virgin olive oil
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2 tablespoons apple cider vinegar
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Sea salt and freshly ground black pepper
Method:
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Rinse the buckwheat, bring the water and buckwheat to the boil, simmer for about 10-15 minutes, remove from heat and let cool.
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Combine all the other ingredients and toss with the olive oil, vinegar, salt & pepper.