Triple B Salad

Sunday nights are for making lunch and this one was no exception. I bought some adzuki beans recently and had no idea what to make them with. I thought of a vegetarian taco but noticed some buckwheat and bulgur wheat in my cupboard which I decided to try out. So here’s what I came up with.

Ingredients

• 100g buckwheat

• 50g bulgur wheat

• 100g adzuki beans

• Half an onion

• 5 radishes

• 1/2 yellow bell pepper

• 10 green beans

• Herbemare

• Bouillon powder, I use Organic Vegan

• 2 tbsp balsamic vinegar

• 2 tbsp olive oil

• Himalayan salt

• Pink peppercorns

Instructions

In a saucepan place the beans with some salt and add double the amount of water. Bring to the boil and then let simmer on medium for 25-30 mins or until the beans are soft enough for you. Strain and set aside to cool. In a separate pan, add 2 cups of water to the buckwheat, bring to the boil before letting simmer on medium heat for 15mins. Add the bulgur wheat and cook for another 10mins until water has dried.

Whilst everything is cooling, prepare the vegetables by chopping them as desired. I sliced the onion in half rings. Add the beans to the wheat with the peppers, green beans, onions, olive oil and seasonings. Mix everything together before adding the balsamic vinegar. Add some more seasoning if you’re unhappy with the taste and then stir in the radishes last. This is so that the balsamic vinegar is absorbed by the wheat so the radishes stay white still. Even then, they still changed colour. Great try though Sanya🙈.

Makes approximately 4 servings and lovely served at fridge or room temperature with an avocado or a boiled egg.