Black Bean and Buckwheat Salad with Pistachios

I had some cooked black beans in my fridge the other day, leftovers from a not so successful black bean soup that I tried. Hungry for lunch, I cooked some buckwheat, steamed some spinach and corn kernels, cut up some raw celery stalks. Then threw everything together and some toasted pistachios on top (my favorite nut to go with buckwheat for some reason). Ready was my lunch salad.
I tried two dressings for this, as black beans always cry a bit for some spiciness. I liked both the jalapeno one and the lemon one, it really is a matter of taste for hot chillies or the rather gentle and non-intrusive lemon version.

1 cup of buckwheat, cooked
3/4 cup black beans, cooked
1/2 cup of sweet corn kernels, steamed
1 cup of spinach leaves, chopped and steamed
2 celery stalks, chopped
1/2 cup of pistachio nuts, toasted

Lemon dressing
3 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1 garlic clove minced

Jalapeno dressing
1 tablespoon jalapeno pepper, finely chopped
3 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
Serves 2-3
Combine all ingredients for the salad except the pistachios. Set aside.
Combine all ingredients of the dressing of your choice. Pour over the salad and stir to coat. Sprinkle toasted pistachio nuts over the salad to garnish. Serve cold or at room temperature.

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