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.