Honey Lime Oat and Black Bean Salad

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1 cup oat grouts (I used pearl barley)
1 cup rinsed drained black beans (canned, but if you decide to soak them and cook them do this: soak them overnight and when you cook them about 45 minutes add salt, a handful of epazote (a Mexican herb) and half an onion - they were really flavorful)
1 cup halved cherry tomatoes
1 jalapeno seeded and finely chopped
2 tbsp chopped red onion (I went for a milder green onion)
half ripe avocado peeled pitted and diced
1 tbsp chopped fresh cilantro

3 tbsp vegetable oil
1 tsp grated lime rind
3 tbsp lime juice
1 tbsp liquid honey
1/4 tsp chili powder (or more if you want)
1/4 tsp each salt and pepper

In large saucepan, bring 2 cups of water to boil; add oats. Reduce heat and simmer, uncovered and stirring occasionally, until tender and no liquid remains, about 45 minutes. Drain and rinse under cold water; drain again. If you are using barley it takes a lot less time - follow package directions or look it up.

Meanwhile whisk together oil, lme zest lime juice, honey, chili p, salt and pepper.

In large bowl combine black beans, oats, tomatoes, jalapeno pepper and onion. Add vinaigrette and toss to coat. Cover and refrigerate 1 hour. Stir in avocado and cilantro before serving. 


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