Rinse the buckwheat under running water in a fine sieve. Then boil the buckwheat in twice the amount of water. Let it simmer for 10 minutes (with a lid on the pan) over low- to medium heat. Then drain the buckwheat well.

For this recipe you can use corn from a glass jar. Rinse the corn well before adding it to the salad. Or you can use fresh corn cobs. Boil the corn cobs for about 10 minutes in a generous amount of boiling water and cut the grains off the cob.

The same applies to the black beans. You can cook it yourself or use it from a glass jar. I use black beans from a glass jar and rinse them very well before using them.

Place the buckwheat, corn and black beans in a large mixing bowl.

Cut the carrots, cucumber, red onion, radishes and spring onion in small chunks and add this to the mixing bowl. I personally think that the smaller you cut the fresh ingredients, the better the taste. But that is completely personal.

Add some finely chopped mint leaves for extra freshness.

Place all ingredients for the dressing in a small mixing bowl. Mix well to combine and add the dressing to the salad. Mix to combine. You can do this well in advance so the salad can absorb all the flavors of the dressing.