Buckwheat and Bean Salad

 

I adapted a recipe from ”There's A Vegan In The House”. It is easily done and tasty.

    

Difficulty: easy.

    

Kitchen tools:

- cutting boards (I used a different one for the red onion);

- knife;

- steamer;

- lemon squeezer;

- large spoon;

- teaspoon;

- tablespoon;

- bowl (2);

- paper towels;

- large plate.

Duration: 25 min (buckwheat soaking included).

Serves: 4.

You need:

- 100 g of buckwheat (soaked);

- 400 g of kidney bean (canned, drained);

- 100 g of lettuce (rinsed, dried, and chopped);

- 1 red pepper (rinsed, dried, and chopped);

- 2 red onions (striped);

- 1 ripe avocado (diced);

- juice of 1 lemon;

- 200 g of corn (canned);

- 1 l of water or more (500 for soaking, the rest is for the steamer);

- 5 tablespoons of olive oil;

- salt and pepper (to taste).

Method:

1. Get in the mood.

2. Thank the ingredients for giving you energy.

3. Soak the buckwheat in 500 ml of water.

4. Remove the seeds of the red pepper and chop it. Add it yo the big bowl.

5. Chop the onion. Add it to the bowl.

6. Add the buckwheat in your steamer's rice tray and steam it for 15 min.

 

7. Rinse, dry (with paper towels), and chop the lettuce. Add it to the bowl. Mix.

8. Drain the corn and add it to the bowl.

9. Cut the avocado in half, remove the stone, cut it on length and on width.

10. Using a teaspoon, remove the heart and add it to the bowl.

11. Squeeze the lemon and add it over the avocado, then mix.

12. Drain the beans and add them to the bowl. Mix.

13. Add salt and pepper to taste, and the olive oil.

14. Drain the buckwheat when ready and let it cool.

15. Add it to the bowl. Mix.

16. Add the salad on a large plate and serve it with some crackers.

17. Enjoy!