In Your Cart: 0 item, items, $  View Cart

The Birkett Mills

Information For Buckwheat Growers Today's Wheat and Buckwheat Prices
Google+

Salads and Soups: Kasha And Black Bean Salad

Serves: 4-6 people
Ingredients
2 cups cooked kasha (whole or coarse)
2 cups (8 oz.) white cheddar or Monterey Jack cheese
1 can (15 oz.) black beans, drained and rinsed
1/2 cup thinly sliced celery
1/2 cup diced sweet red pepper
1/4 cup diced green pepper
1/4 cup sliced green onions
1/4 cup chopped fresh basil
1/2 cup bottled Dijon vinaigrette
Fresh spinach
4 slices bacon, fried crisp and crumbled
Directions

Prepare kasha according to package directions, using chicken or vegetable broth. Cut cheese into 1/4-inch cubes. In a large non-metal bowl, combine kasha, black beans, cheese, celery, peppers, onions and basil.

Mix well, then add vinaigrette and toss. Cover and chill for at least 2 hours. Before serving, add 2 cups fresh spinach cut into strips; toss. Arrange additional spinach leaves in salad bowl or on platter. Top with salad and sprinkle with bacon.

Kasha And Black Bean Salad
Bookmark and Share
Related Salads and Soups
Recipe Tags
KashaSalad