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Black Bean Mango Buckwheat Salad

This vegan gluten-free recipe makes a great lunch or side dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 -8
Author Veggie Primer


  • 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


Stovetop Buckwheat

  • 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.