Go Back

Buckwheat and butter beans salad

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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Drain the beans and put them in a mixing bowl. Add the buckwheat, the oil, lemon zest & juice and the minced garlic. Toss well.
  3. Finely chop the spring onions and fold in the salad.
  4. Serve with chopped parsley scattered on the top.