Mexican style buckwheat salad

Published on 15 Mar 2025 | In Mexican | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:20 Minutes
- Difficulty Level

Background

This Mexican style buckwheat salad is a healthy, vegan, gluten-free, high-fiber dish so perfect for those who follow a wholesome or “free-from” diet. For a less spicy version use tomato purée instead of chipotle paste.

Recipe Rating

(4 /5)
(0 Rating)

Combination, Dairy Free, Detox, Diabetic, Egg Free, Gluten Free, Healthy, High Fibre, Low Cholestrol, Low GI, Nut Free, Sugar Free, Vegan

The Recipe

Ingredients

1 cup buckwheat
1 chicken or vegetable stock cube
4 salad onions
½ red bell pepper
1 avocado
2 tomatoes or handful of cherry tomatoes
1 garlic clove, minced (optional)
1 tin black beans, drained
1 small bunch coriander or parsley leaves
Jalapeno pepper slices, chopped (optional)
For the dressing:
1 Tbsp olive oil
Juice of 1 lime
1 tsp smoked paprika
½ tsp ground cumin
1 tsp chipotle paste (optional)
1 tsp tomato purée

Instructions

1. Put the buckwheat, water and stock cube in a pan. Bring to the boil and cook for about 20 minutes until water has absorbed. Put a lid on and rest for 10 minutes.
2. In a small bowl, mix the olive oil, lime juice, paprika, cumin, chipotle paste and tomato purée.
3. Transfer the buckwheat to a serving bowl and add the dressing and garlic, if used, then mix well. Taste and adjust the seasoning.
4. Cut the salad onion, red pepper, avocado, tomatoes into small cubes. Add these to the buckwheat, together with the drained beans & chopped herbs, then toss gently.
5. Serve with Jalapeno slices if you like the heat.