Black Bean Mango Buckwheat Salad
This vegan gluten-free recipe makes a great lunch or side dish.
Servings 6 -8
- 1 cup buckwheat groats
- 1 ¾ - 2 cups water
- 1 mango diced
- ½ red onion chopped
- 3 handfuls of baby arugula minced
- 3 ½ cups cooked black beans or 2 15.5 oz cans, rinsed and drained
- 1 cucumber diced - peel and seeds removed
- juice and zest from 2 organic limes
- 1 Tbsp. maple syrup
- ½ tsp. ground cumin
- salt to taste
Place 1 cup buckwheat groats in a fine strainer and rinse thoroughly with water.
Bring 2 cups of water to boil in a medium sauce pan. Stir in buckwheat and bring mixture back to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes or until grains are tender.
When buckwheat reaches desired texture, remove sauce pan from heat and allow to cool with lid slightly ajar for 5 to 10 minutes, then pour off any remaining water.
Instant Pot Buckwheat (My preferred method!)
Rinse 1 cup buckwheat groats thoroughly with water.
Combine buckwheat with 1 ¾ cups water in Instant Pot. Close lid securely, make sure steam vent is in closed position and manually select 2 minutes for the cook time.
When cooking cycle ends, allow pressure to release naturally by turning keep warm cycle off and waiting about 20 minutes for the pressure to drop before you open the pot.
If buckwheat is not done, add a bit more water, if necessary, and repeat steps 2 and 3.
Combine cooked buckwheat with mango, onion, arugula, black beans and cucumber in a large mixing bowl.
Zest limes over the bowl.
Whisk lime juice with maple syrup and cumin in a small bowl.
Pour lime dressing over buckwheat salad and stir to mix.
Serve cold or at room temperature. Salt individual servings at the table if desired.