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1 cup quick cooking buckwheat groats (uncooked)
1 cup sunflower or pumpkin seeds
¼ cup chopped cilantro leaves
¼ cup lime juice
¾ teaspoon cayenne pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
2 tomatoes, finely chopped
1 zucchini, finely chopped
1 red bell pepper, chopped
1 cup fresh cooked corn kernels (from 2 ears corn)
salt, to taste
1. Bring 1 ½ cups water to a boil in a medium saucepan. Stir in the quick cooking buckwheat groats, cover and remove from heat. Let stand 5 minutes; fluff with a fork.
2. Toss the buckwheat with remaining ingredients in a large bowl.
3. Store in the fridge or serve immediately.
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