- In a saucepan with boiling salted water, cook the buckwheat for 4 minutes. Add the green beans, cooking for 3 more minutes or until the beans are tender, but still crunchy. Strain and rinse in cold water to stop the cooking process.
- In a large bowl, mix the buckwheat, green beans, black garlic, almonds, and basil. Set aside.
- In a small bowl, mix all the vinaigrette ingredients. Pour onto the salad, mix well, and adjust the seasoning if necessary.
Nutrition tip: For a complete meal, serve this tasty salad with a salmon filet, chicken breast, or even smoked tofu!