Buckwheat and Summer Squash Salad Recipe - Allrecipes.com
Buckwheat and Summer Squash Salad Recipe
  • READY IN 55 mins

Buckwheat and Summer Squash Salad

Recipe by  

"Fresh and hearty."

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings

Directions

  1. Bring the buckwheat, water, and salt to a boil in a saucepan. Cook at a boil for 7 minutes; drain and pour into a mixing bowl. Refrigerate until cooled to room temperature.
  2. Place the summer squash, garbanzo beans, walnuts, and Parmesan cheese into the bowl with the buckwheat. Season with lemon juice, parsley, olive oil, salt, and pepper. Gently stir until evenly combined; serve at room temperature.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 55 mins
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Reviews More Reviews

Sep 03, 2009

Buckwheat is such as strong flavor that this could have used more seasoning! I felt that the amount of buckwheat compared to the squash and beans was overwhelming. Next time, I'll cut the amount of buckwheat in half! Maybe the toasted buckwheat would make this better,too!

 
Jul 06, 2010

This had so much flavour! We served it with more parmesan and lemon slices on the side so it could be customized to taste by sprinkling more on. A really great way to dress up something so healthy. I will definitely make this again!

 
Sep 07, 2010

I used chopped toasted pecans and navy beans and found it very enjoyable.

 
Dec 14, 2010

This would be great with garlic & onions and stuffed into peppers or cabbage leaves. Bake with tomato sauce. Guess it wouldn't be a salad anymore!

 

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Nutrition

  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 9.9 g
  • 20%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Sunaina
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