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spicy roasted corn salad

Spicy Buckwheat Salad with roasted corn

  • Author: ashley
  • Prep Time: 15-20 minutes
  • Cook Time: 0-10 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegetarian


Spicy Buckwheat Salad with roasted corn



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

⅓ cup dairy-free crumbled feta cheese

Chili lime dressing

⅔ cup boiling water

Raw, unsalted, cashews ⅓ cup

The juice of 1 lime

¼ tsp chili powder

¼ tsp garlic powder

1 tsp pure maple syrup

¼ tsp kosher salt


Cook the Buckwheat Groats

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

Add the boiling hot water and cashews to a high-speed blender. Put the lid on. Allow it to sit for 10 minutes.

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

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.

Once cooled, add the cilantro, purple cabbage, green onion, jalapenos, red bell pepper, and toss generously to combine all of the ingredients.

Add the creamy-dreamy chili lime dressing and toss until all of the ingredients are fully coated.

Garnish with additional circles or jalapeno and feta cheese (dairy-free, optional). 



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.

  • Category: Salads
  • Method: Instantpot
  • Cuisine: American

Keywords: mediterranean buckwheat salad, summer buckwheat salad, buckwheat recipes, moroccan buckwheat salad, oat groats salad, how to cook buckwheat, kasha salad,