Buckwheat and Pinto Bean Salad with Mozzarella
Nutrition per serving
| Calories | 620 kcal |
| Protein | 32.4 g |
| Carbs | 75.3 g |
| Fats | 23.2 g |
| Saturated Fat | 10.5 g |
| Monounsaturated Fat | 8.7 g |
| Polyunsaturated Fat | 2 g |
| Sugars | 6.9 g |
| Fiber | 15.8 g |
| Sodium | 928 mg |
Ingredients
| Buckwheat | |
| Pinto beans, canned | |
| Mozzarella Cheese (whole milk) | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Olive Oil |
1. Drain and rinse the beans
2. Boil some water in a saucepan. Add the buckwheat and cook over a high heat for 6 minutes or until tender. Drain and mix in the red onion, tomato and shredded lettuce with 1 tsp of olive oil and a pinch of salt and pepper.
3. To heat the beans, place the beans in a microwave-proof dish. Microwave for 2 minutes, then combine with the buckwheat salad.
4. Tear up the mozzarella and scatter over the salad.