Spicy Summer Kasha Salad

1. 1

   Submerge the corn in water for about an hour before you begin the rest. This helps the corn not to burn when you throw it on the grill.

2. 2

   For the vinaigrette, in a small bowl, whisk together the olive oil, lemon juice and zest, green onions, dill, mustard and salt and pepper. Set aside.

3. 3

   Meanwhile, heat your grill over medium-high heat. Add the soaked corn in their husks to the grill. Let cook for about 10 minutes, turning once or twice. Remove from the grill and let cool slightly. Peel the husks back and put back on the grill for about 5 minutes, so that the corn chars up a bit. Don't let it sit too long, or it will dry out. This technique allows the corn to steam in the husk, but then get the great grilling char on the kernels. Cut the kernels off the stalk.

4. 4

   In a large mixing bowl, combine the cooked buckwheat, steamed green beans, vinaigrette and corn. Add a dash of salt and pepper to taste, and serve! The dish is delicious both warm and cold.

* Per serving · 4 servings · Values may vary.