Салат з гречки і бобів

Ingredients:

2 cups cooked Buckwheat Kernels (Roasted-Kasha)

8 oz. Monterey Jack Cheese

1-1 / 2 cups cooked Black Turtle Beans

2 cups Fresh Spinach, cut into thin strips

1/4 cup Sliced Green Pepper

1/2 cup Sliced Sweet Red Pepper

1/4 cup Sliced Sweet Onion

1/2 cup Thinly Sliced Celery

4 strips Bacon, fried, crisp crumbled

1/4 cup Fresh Basil Leaves, chopped

1/2 cup Vinegarette Dressing (your choice)

* For best flavor, use chicken or vegetable broth to cook kasha, following directions on package.

Set aside 6-8 whole spinach leaves.

Cut cheese into 1/4" cubes.

In a large non-metal bowl, combine kasha, black beans, cheese, celery, green pepper, red pepper, onions and basil. Mix well- add dressing and toss to coat. Cover and chill for 2 hours or overnight.

About 15 minutes before serving, add spinach strips and toss again.

Line a serving bowl with spinach leaves, mound kasha salad in bowl and sprinkle with cooked bacon pieces.

Yield: 4-6 servings