Soups & Salads: Kasha and Black Bean Salad

Packed with protein!

Serves: 4-6 people


  • 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


  1. 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.
  2. 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.
  3. Top with salad and sprinkle with bacon.