Makes about 6 servings.
Ingredients
1 cup steel-cut oats
Salt
4 cups water
1/2 cup finely diced red onion
1 cup frozen corn
1 cup cooked black beans, drained and lightly rinsed
1 vine ripe tomato, finely diced
1/4 cup finely chopped parsley
FOR THE DRESSING
Juice of 2 lemons
1 teaspoon granulated sugar
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
Pinch cayenne
Directions
Place the oats in a 2-quart pot, and cover with 4 cups water. Add a pinch of salt, and boil over low-medium heat. Simmer about 30 minutes or until al dente. Drain the oats into a colander. Rinse the oats well under cold running water, and shake the colander to remove excess water. Put the oats in a bowl, and refrigerate, covered, until ready to use.
Toss the oats with the red onion, corn, beans, tomato and parsley. In a mixing bowl, whisk together the lemon juice, sugar, salt and pepper to taste. Slowly whisk in the olive oil.
Toss the oatmeal salad with the dressing, and season the salad with salt and pepper and a pinch of cayenne. The oatmeal salad can be made up to 2 hours ahead of time.
