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Buckwheat Salsa Salad

Recipes for Home and Restaurant

by Nadine Lloyd

Buckwheat Salsa Salad Recipe by Nadine Lloyd


(Serves 2)

  • 1 cup buckwheat

  • 2 cups water

  • ¼ teaspoon sweet paprika

  • ¼ teaspoon onion powder

  • ¼ teaspoon cumin powder

  • ¼ teaspoon oregano powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon cayenne pepper

  • ½ tin kidney beans

  • ½ tin black beans

  • ¾ cup corn kernels

  • 1 avocado – diced

  • Salt and pepper – to taste

  • ¼ cup fresh flat leaf parsley

  • 2 lemon wedges


Place the clean washed buckwheat into a medium sized saucepan.

Add the water, paprika, onion powder, cumin, oregano, garlic and cayenne pepper.

Bring to the boil.

Reduce the heat to low.

Place a lid on the saucepan and allow to simmer for 15 minutes, or until the liquid has fully absorbed.

(Add extra water if required).

Remove and immediately stir through the beans and corn.

Allow to cool further.

Add the avocado.

Season with salt and cracked pepper.

Garnish with parsley.

Add a slice of lemon.

Serve warm or cold.

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