Buckwheat and butter beans salad
Background
This buckwheat and butter beans salad is easy to make. It’s filling, healthy gluten-free and vegan, so suitable for most diets. You can serve it as a main or a side dish and adjust it according to your diet - for example use chicken stock or serve it with crumbled feta cheese and so on.
Ingredients
- ½ cup buckwheat
- 1 cup vegetable (or chicken) stock
- 1 tin butter beans
- 4 spring onions
- ½ lemon, zested and juiced
- 1 clove of garlic, minced
Instructions
- Put the buckwheat and stock in a pan. Bring to the boil and cook for about 15-20 minutes until the water has completely absorbed. Cover and rest for 10 minutes.
- Drain the beans and put them in a mixing bowl. Add the buckwheat, the oil, lemon zest & juice and the minced garlic. Toss well.
- Finely chop the spring onions and fold in the salad.
- Serve with chopped parsley scattered on the top.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Side - Supper
- Cuisines: - British
- Occasions: - Parties - Picnic
- Ingredients: - Beans - Whole grains
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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