Eat your grains! And do it deliciously with recipes like this leafy spinach salad topped with kasha, black beans and feta cheese.
What You Need
Original recipe yields 6 servings
1 egg white, lightly beaten
1 cup whole kasha
2 cups water
1 can (15.5 oz.) black beans, rinsed
2 green onions, finely chopped
1 pkg. (9 oz.) baby spinach leaves
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 red pepper, chopped
3/4 cup KRAFT Zesty Italian Dressing
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Let's Make It
Mix egg white and kasha until blended. Heat heavy medium nonstick skillet on medium heat. Add kasha mixture; cook and stir 3 min. or until mixture is cooked dry and kasha grains have separated. Stir in water; bring to boil. Cover; simmer on medium-low heat 10 min. or until water is absorbed and kasha is tender.
Spoon kasha into medium bowl. Add beans and onions; mix lightly.
Cover platter with spinach; top with kasha mixture, cheese and peppers. Drizzle with dressing.
Prepare as directed, omitting the dressing; refrigerate up to 2 days. Drizzle with dressing just before serving.
Prepare using your favorite KRAFT Dressing.
Learn More About Kasha
See our online video, Cooking Kasha.
If you prefer cooking your own black beans from dried beans, you will need 2 cups cooked beans for this salad recipe.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 8g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.