Salads

Spicy Buckwheat Salad with Roasted Corn

Fluffy, spicy buckwheat salad tossed in a cashew cream sauce and cold crisp veggies.

roasted corn salad buckwheat salad

What is buckwheat ?

Buckwheat is a plant cultivated for its grain-like seeds. Buckwheat is gluten free. While its name suggests otherwise, it is not related to wheat since it is not grass. It is related to rhubarb. Buckwheat is nutritious with protein, minerals, and B vitamins. It is majorly groats and rich in amino acids and minerals such as iron and zinc.

Without a doubt, this spicy buckwheat salad is amazing. It contains no oil, no gluten, and has dairy-free options. Chewy balls of bulgar are cooked alongside sweet roasted corn, that builds the backbone to a whimsy salad.

The dressing is creamy-dreamy, tart from the lime, smokey from the chili powder, and has the perfect creaminess from the cashews.

How to cook buckwheat?

In general, one easy way to cook buckwheat is to treat it like rice. Just add the buckwheat groats and salt to the instant pot and push the rice button and cook for 10 minutes.

Furthermore, this epic Spicy Buckwheat Salad is:

Fresh.

Creamy.

Tart.

and forgiving.

To clarify, you can use any color sweet bell pepper you have on-hand. Swap parsley for cilantro. Omit the feta cheese entirely, or use dairy-free feta, instead. Finally, use lemon instead of lime if necessary.

ingredients for a healthy buckwheat salad.

How to make the chili lime dressing for the best Spicy Buckwheat Salad

No oil? Sounds intimidating. It’s easier than you think. The secret to making a creamy dressing every time is to properly soak the cashews.

Sometimes, I do not have the time or I forget to soak the cashews overnight. That’s ok. I have a special tip. If you soak the cashews into boiling hot water and set aside for at least 10-minutes, this can speed up the process and still achieve that creamy consistency we are looking for.

I usually let the cashews soak into the blender with a lid before adding in additional ingredients.

Roasted Corn Buckwheat Salad (gluten-free & dairy-free)

Just look at that creamy goodness! Mmmmm… Hold up. I had to wipe the side of my bottom lip for a moment. 🙂

Roasted Corn Buckwheat Salad (gluten-free & dairy-free)

More Deliciousness!

Crispy Roasted Potatoes with Parmesan and Basil

Simple Guacamole Recipe (with tips!)

Marinated tomatoes over Seasoned Greek Yogurt

Without further ado, let’s make Spicy Buckwheat Salad with roasted corn!

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spicy roasted corn salad
Spicy Buckwheat Salad with roasted corn
Prep Time
45 mins
Total Time
45 mins
 

Spicy Buckwheat Salad with roasted corn

Course: Salads
Cuisine: American
Keyword: buckwheat, salad
Servings: 6 people
Calories: 237 kcal
Jillian: Jillian
Ingredients
  • 1 cup buckwheat groats
  • ½ tsp kosher salt
  • 1 cup frozen or canned corn strained
  • Pepper to taste
  • Vegetables and other add-ins
  • ½ bunch cilantro (about ⅓ cup chopped)
  • ½ cup finely chopped purple cabbage
  • 2 green onions thinly sliced
  • 1 large jalapeno seeds removed and finely chopped
  • 1 red pepper 1 ½ cup, finely chopped
  • cup dairy-free crumbled feta cheese
CHILI LIME DRESSING
  • cup boiling water
  • 1/3⅓ cup Raw cashews unsalted
  • The juice of 1 lime
  • ¼ tsp chili powder
  • ¼ tsp garlic powder
  • 1 tsp pure maple syrup
  • ¼ tsp kosher salt
Instructions
  1. Cook the Buckwheat Groats
  2. Add the groats, roasted corn, water (or vegetable broth), kosher salt, and pepper to the instant pot. Push the rice button or cook for 10 minutes. While that’s cooking, let’s make the chili lime dressing.
MAKE THE CHILI LIME DRESSING
  1. Add the boiling hot water and cashews to a high-speed blender. Put the lid on. Allow it to sit for 10 minutes.
  2. When ready, pop open that lid and add the juice of the lime, chili powder, garlic powder, maple syrup, and salt. Pepper to taste, optional. Blend until a smooth and creamy dressing forms. Add a little more hot water if you find the sauce is too thick or more soaked cashews if the sauce is too thin. Set aside.
PUTTING IT ALL TOGETHER
  1. Open the nozzle to the instant pot to release all of its air that it accumulated. When ready, transfer the groats and corn to a large mixing bowl. Allow to completely cool.
  2. Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, red bell pepper, and toss generously to combine all of the ingredients.
  3. Add the creamy-dreamy chili lime dressing and toss until all of the ingredients are fully coated.
  4. Garnish with additional circles or jalapeno and feta cheese (dairy-free, optional). 
Recipe Notes

Make it vegan. Omit the cheese or use dairy-free instead.

Don’t have limes? Use lemons instead.

Don’t like cilantro? Use parsley.

Don’t like spice? Add half the amount or simply omit it.

How long does this recipe last? Store in an air-tight container for up to 3 days.

Nutrition Facts
Spicy Buckwheat Salad with roasted corn
Amount per Serving
Calories
237
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
7
mg
2
%
Sodium
 
392
mg
17
%
Potassium
 
369
mg
11
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
4
g
4
%
Protein
 
9
g
18
%
Vitamin A
 
907
IU
18
%
Vitamin C
 
35
mg
42
%
Calcium
 
63
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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