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The
Birkett Mills
163 Main Street
Penn Yan, NY 14527
315-536-3311
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Kasha
& Black Bean Salad
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Makes
4-6 Servings
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Ingredients |
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2
cups cooked kasha (whole or coarse)
2 cups (8 oz.) white cheddar or Monterey Jack cheese
1 can (15 oz.) black beans, drained and rinsed
1/2 cup thinly sliced celery
1/2 cup diced sweet red pepper
1/4 cup diced green pepper
1/4 cup sliced green onions
1/4 cup chopped fresh basil
1/2 cup bottled Dijon vinaigrette
Fresh spinach
4 slices bacon, fried crisp and crumbled
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Method |
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Prepare
kasha according to package directions, using chicken or vegetable
broth. Cut cheese into 1/4-inch cubes. In a large non-metal
bowl, combine kasha, black beans, cheese, celery, peppers, onions
and basil. Mix well, then add vinaigrette and toss. Cover and
chill for at least 2 hours. Before serving, add 2 cups fresh
spinach cut into strips; toss. Arrange additional spinach leaves
in salad bowl or on platter. Top with salad and sprinkle with
bacon. |
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