# Kasha and Black Bean Salad

> A hearty and flavorful salad combining nutty kasha, black beans, fresh vegetables, and a tangy vinaigrette.

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## Ingredients

- 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
- 1/2 cup thinly sliced celery
- 1/2 cup diced sweet red pepper
- 1/4 cup diced green pepper
- 1/4 cup sliced green onions
- 1/4 cup chopped fresh basil
- 1/2 cup bottled Dijon vinaigrette
- Fresh spinach
- 4 slices bacon, fried crisp and crumbled

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## Shopping List

### 🌾 Grains & Legumes
- [ ] Kasha (need 2 cups cooked, whole or coarse)
- [ ] 1 can (15 oz.) black beans

### 🧀 Dairy
- [ ] 2 cups (8 oz.) white cheddar or Monterey Jack cheese

### 🥬 Produce
- [ ] Celery (need 1/2 cup thinly sliced)
- [ ] 1 sweet red pepper (need 1/2 cup diced)
- [ ] 1 green pepper (need 1/4 cup diced)
- [ ] Green onions (need 1/4 cup sliced)
- [ ] Fresh basil (need 1/4 cup chopped)
- [ ] Fresh spinach (for serving)

### 🥩 Meat & Poultry
- [ ] 4 slices bacon

### 🧂 Pantry & Condiments
- [ ] Dijon vinaigrette (need 1/2 cup)

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## Instructions

1. **Cook kasha and prep cheese.** Prepare kasha according to package directions, using chicken or vegetable broth. Cut cheese into 1/4-inch cubes. In a large non-metal bowl, combine kasha, black beans, cheese, celery, peppers, onions and basil.

2. **Dress and chill.** 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.

3. **Serve.** Top with salad and sprinkle with bacon.

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## Serving Ideas

- Serve as a main dish salad for lunch
- Great for potlucks and picnics
- Pack for meal prep lunches
- Serve alongside grilled meats

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## Notes

- Can be made ahead and refrigerated for up to 2 days
- Add the fresh spinach just before serving to keep it crisp
- Use vegetable broth to prepare kasha for a vegetarian option (omit bacon or use vegetarian bacon)
- **Course:** Side Dish, Salad