Buckwheat salad

Preparation: 10 minutes

Cooking: 10 - 15 minutes

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

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Ingredients:

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• 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

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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.

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

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