Tropical Buckwheat Salad

Ingredients

• 1 cup buckwheat groats 
• 2 tablespoons cider vinegar 
• 1  mangos diced peeled
• 4 cups salad greens mixed
• 2 tablespoons olive oil extra-virgin
• 0.3 cup parsley chopped
• 0.3 teaspoon pepper freshly ground
• 1 large bell pepper diced red
• 0.7 cup onion diced red
• 0.5 teaspoon salt plus more for buckwheat cooking water

Equipment

• bowl
• frying pan

Directions

1. In a large skillet, toast buckwheat over medium-high heat, shaking, until lightly browned and fragrant (3 minutes).
2. Cook buckwheat in boiling lightly salted water until just tender (5-7 minutes); drain.
3. In a large bowl mix vinegar, oil, 1/2 tsp salt, and ground pepper.
4. Add warm buckwheat, bell pepper, mango, onion, and parsley; toss.
5. Serve on greens.