1/4
cup chopped fresh or 2 teaspoons dried mint leaves
1
small cucumber, peeled, chopped (3/4 cup)
1
can (15 to 16 oz) garbanzo beans, drained, rinsed
1/4
cup lemon juice
1
tablespoon honey
2
teaspoons Dijon mustard
2
teaspoons grated lemon peel
1/2
teaspoon salt
1/4
teaspoon pepper
4
lettuce leaves
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Steps
1
In 2-quart saucepan, heat water to boiling. Stir in buckwheat kernels. Heat to boiling; reduce heat. Cover; simmer about 25 minutes or until water is absorbed and buckwheat is tender. Cover; refrigerate 25 minutes to cool.
2
In large glass or plastic bowl, mix buckwheat, parsley, tomatoes, onion, mint, cucumber and beans.
3
In small bowl, mix remaining ingredients except lettuce; toss with buckwheat mixture. Cover; refrigerate at least 1 hour. Serve on lettuce.
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Besides being a whole grain, kasha contains many important vitamins and minerals. This is a colorful, flavorful salad that is easy to make. Leftovers can be stored for a couple of days in the refrigerator.
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