Black Bean Salad with Honey-Lime Oats

by Anthony Baron Kirk
Black Bean Salad with Honey-Lime Oats
Serves 6
SIDE DISHES - SALAD
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 1 cup raw organic oat groats
  2. 1 cup canned organic black beans, drained
  3. 1 cup quartered grape or cherry tomatoes
  4. 1 green jalapeno, minced and seeded
  5. 2 large shallot, minced
  6. ½ cup diced ripe avocado
  7. 2 tablespoons of minced fresh cilantro
For the Honey Lime Vinaigrette
  1. 3 tablespoons of extra virgin coconut or olive oil
  2. 1 organic lime, zested and juiced
  3. 2 tablespoons of organic raw honey
  4. 1 large pinch of cayenne or chili powder
  5. Pink Himalayan sea salt and ground black pepper, to taste
Instructions
  1. Add 2 cups of water and ¼ teaspoon of salt in a deep pan and bring to a boil. Add in the oat groats, reduce to low heat and simmer for about 15 minutes while stirring occasionally. Drain and rinse thoroughly until the water runs clear. Transfer to a bowl and set aside.
  2. Add in the avocado, pepper, black beans, tomatoes and shallot in the bowl with the oat groats and mix to combine.
  3. While simmering the oat groats, whisk together all vinaigrette ingredients in a separate bowl until well combined. Pour in the vinaigrette mixture and gently toss ingredients until well incorporated. Season to taste with salt and pepper, cover and chill for at least 1 hour before serving.
  4. Portion into individual serving bowls, top with cilantro and serve immediately.
Aseda Raw Honey https://asedarawhoney.com/