Spicy Summer Kasha Salad
Recipe GLPRbb8ba17fecd45c
A vibrant, warming buckwheat grain salad with fresh seasonal vegetables and aromatic spices. Buckwheat groats are cooked until tender, then tossed with steamed green beans, sweet corn, and diced shallot, all brought together with a bright lemon-herb vinaigrette infused with coriander, turmeric, and cayenne for a gentle heat. Perfect as a light main or hearty side dish.
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Ingredients
1½ cups buckwheat groats
3 cups water
1 shallot, diced
1 handful fresh green beans, trimmed and halved
3 sweet corn ears
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ tablespoon cayenne pepper
olive oil
½ fresh lemon juice and zest
3 green onions, chopped
2 tablespoons fresh dill, roughly chopped
1 tablespoon Dijon mustard
salt
black pepper
Directions
Bring 3 cups water to a boil in a medium saucepan. Add the buckwheat groats and stir well. Return to a boil, then reduce heat to medium-low and simmer, uncovered, for 12–15 minutes until the groats are tender and the water is mostly absorbed. Remove from heat and set aside to cool slightly.
While the buckwheat cooks, bring a separate pot of salted water to boil. Add the trimmed and halved green beans and steam or cook for 4–5 minutes until bright green and tender-crisp. Drain and set aside.
Shuck the corn ears and use a sharp knife to carefully scrape the kernels from the cob into a bowl. Set aside.
In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, 1/4 cup olive oil, chopped green onions, fresh dill, salt, and black pepper to taste. Taste and adjust seasoning as needed.
Once the buckwheat has cooled slightly, transfer it to a large mixing bowl. Add the diced shallot, steamed green beans, corn kernels, coriander, turmeric, and cayenne pepper. Toss gently to combine and distribute the spices evenly throughout.
Pour the vinaigrette over the buckwheat mixture and toss well until all ingredients are evenly coated. If the salad seems dry, drizzle with a little more olive oil. Taste and adjust seasonings as desired.
Let the salad rest at room temperature for 10–15 minutes to allow the flavors to meld, then serve. The salad can also be chilled and served cold.
