Kasha and Black Bean Salad

Serves 4-6

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

Directions
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. 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. Top with salad and sprinkle with bacon.

-From Birkett Mills
www.thebirkettmills.com