Spicy Summer Kasha Salad

• for the salad:
• 1 1/2 cups buckwheat groats
• 3 cups water
• 1 shallot (diced)
• 1 large handful fresh green beans (trimmed, halved and steamed in salty water)
• 3 ears sweet corn
• 1/2 teaspoon coriander
• 1/2 teaspoon turmeric
• 1/2 tablespoon cayenne pepper
• olive oil
• for the vinaigrette:
• 1/2 lemon (juice and zest)
• 1/4- 1/2 cups olive oil
• 3 green onions (chopped)
• 2 tablespoons fresh dill (rough chop)
• 1 tablespoon Dijon mustard
• salt and pepper

1. Submerge the corn in water for about an hour before you begin the rest. This helps the corn not to burn when you throw it on the grill.
2. For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice and zest, green onions, dill, mustard and salt and pepper. Set aside.
3. Meanwhile, heat your grill over medium-high heat. Add the soaked corn in their husks to the grill. Let cook for about 10 minutes, turning once or twice. Remove from the grill and let cool slightly. Peel the husks back and put back on the grill for about 5 minutes, so that the corn chars up a bit. Don't let it sit too long, or it will dry out. This technique allows the corn to steam in the husk, but then get the great grilling char on the kernels. Cut the kernels off the stalk.
4. In a large mixing bowl, combine the cooked buckwheat, steamed green beans, vinaigrette and corn. Add a dash of salt and pepper to taste, and serve! The dish is delicious both warm and cold.

salad, buckwheat groats, water, shallot, handful fresh green beans, corn, coriander, turmeric, cayenne pepper, olive oil, vinaigrette, lemon, olive oil, green onions, fresh dill, mustard, salt

Taken from food52.com/recipes/18650-spicy-summer-kasha-salad (may not work)