Kasha, Corn, and Bean Salad

Courtesy of The Big Book of Quick & Delicious Recipes, Published by Hearst Books / Sterling Publishing 2007.

INGREDIENTS
1/2 cup kasha (roasted buckwheat)
1 cup water
2 cardamom pods
1 bay leaf
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
2 teaspoons sunflower oil
1/2 cup corn kernels
2/3 cup flageolet beans, cooked or canned
1 small butterhead lettuce, shredded
1 tomato, sliced
1/4 cucumber, sliced
1 small green bell pepper, sliced
1 shallot, finely chopped
1/2 cup plain/soy yogurt
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons tomato catsup
Salt and black pepper to taste

PREPARATION
1. Boil the kasha in the water in a pan, together with the spices until nearly all the water is absorbed. Remove from the heat, add the sunflower oil, and a pinch of salt. Stir, cover, and set aside.

2. Cook the corn and the beans in a pan of boiling water for 1 minute. Drain and set aside.

3. To make the dressing, combine the yogurt, lemon juice, mustard, and tomato catsup in a bowl. Set aside.

4. Arrange the lettuce, tomato, cucumber, green bell pepper, and shallot on a large serving plate. Spoon the kasha onto the center of the plate and top with the corn and beans. Pour the dressing in a ring over the salad. Season and serve.

NUTRITIONAL INFORMATION
Calories: 452

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