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2
cups cooked kasha (whole or coarse)
2 cups (8 oz.) white cheddar or Monterey Jack cheese
1 can (15 oz.) black beans, drained and rinsed
½ cup thinly sliced celery
½ cup diced sweet red pepper
¼ cup diced green pepper
¼ cup sliced green onions
¼ cup chopped fresh basil
½ cup bottled Dijon vinaigrette
Fresh spinach
4 slices bacon, fried crisp and crumbled
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Prepare
kasha according to package directions, using chicken or vegetable
broth. Cut cheese into ¼-inch cubes. In a large non-metal
bowl, combine kasha, black beans, cheese, celery, peppers, onions
and basil. Mix well, then add vinaigrette and toss. Cover and chill
for at least 2 hours. Before serving, add 2 cups fresh spinach cut
into strips; toss. Arrange additional spinach leaves in salad bowl
or on platter. Top with salad and sprinkle with bacon.
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