Herbed Whole-Oat Salad

Yield

Serves 4 to 6 as a side dish

Ingredients

1. • 1 cup whole oats (also called oat groats)*
   • 1/2 cup minced onion
   • 1 large shallot if desired, minced
   • 1 1/8 teaspoons ground allspice
   • 1 teaspoon salt
   • 2 tablespoons fresh lemon juice, or to taste
   • 2 tablespoons olive oil (preferably extra-virgin), or to taste
   • 1/2 cup finely chopped fresh parsley leaves
   • 1/3 cup finely chopped fresh mint leaves
   • 1 cucumber, peeled if desired, seeded, and chopped
   • 1 cup vine-ripened cherry tomatoes, quartered

Preparation

In a large saucepan of salted boiling water cook oats 25 minutes. Drain oats in a colander and rinse under cold water. Set colander over a kettle of boiling water (oats should not touch water) and steam oats, covered with a kitchen towel and lid, until fluffy and dry, 5 to 10 minutes (check water level in kettle occasionally, adding water if necessary).
      
While oats are cooking, in a large bowl stir together onion, shallot, allspice, and salt. Stir in hot oats and cool. Stir in lemon juice, oil, parsley, mint, and salt and pepper to taste. Add cucumber and tomatoes and toss gently. Salad may be made 1 day ahead and chilled, covered (herbs may discolor slightly).

Bring salad to room temperature before serving.

Source:  Epicurious

Honey-Lime Oat and Black Bean Salad

If you can't find oat groats, substitute wheat berries, whole spelt, brown rice or any whole grain.

6 servings

Ingredients

• 1 cup oat groats
• 1 cup drained rinsed canned black bean
• 1 cup halved cherry tomatoes
• 1 jalapeño pepper seeded and finely chopped
• 2 tablespoons finely chopped red onions
• 1/2 avocado pitted, peeled and diced
• 1 tablespoon choppedf fresh cilantro

Honey-Lime Vinaigrette:

• 3 tablespoons vegetable oil
• 1 teaspoon grated lime zest
• 3 tablespoons lime juice
• 1 tablespoon liquid honey
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper 

Method

In large saucepan, bring 2 cups water to boil; add groats. Reduce heat and simmer, uncovered and stirring occasionally, until tender and no water remains, about 45 minutes.

Drain and rinse under cold water; drain again.

Honey-Lime Vinaigrette: Meanwhile, whisk together oil, lime zest, lime juice, honey, chili powder, salt and pepper.

In large bowl, combine groats, black beans, tomatoes, jalapeño pepper and onion. Add vinaigrette and toss to coat. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

To serve, stir in avocado and sprinkle with cilantro.
Source:  Canada Living