Tropical Buckwheat Salad

• 1 cup buckwheat groats
• 1/2 teaspoon salt, plus more for buckwheat cooking water
• 2 tablespoons cider vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 1 large red bell pepper, diced
• 1 mango, peeled and diced
• 2/3 cup diced red onion
• 1/4 cup chopped parsley
• 4 cups mixed salad greens

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. Add warm buckwheat, bell pepper, mango, onion, and parsley; toss. Serve on greens.
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buckwheat groats, salt, cider vinegar, extravirgin olive oil, freshly ground pepper, red bell pepper, mango, red onion, parsley, mixed salad greens

Taken from www.myrecipes.com/recipe/tropical-buckwheat-salad (may not work)