Green Bean Salad with Oats and Avocado

When we think of 4th of July and the perfect side salad for a barbecue, we automatically think of potato, pasta, caesar, or coleslaw. Salads I usually stay clear from because they’re just too heavy for me on a hot and muggy day. I miss the crisp taste from the green beans my grandmother would bring back fresh from the farm. Whether they’re raw or steamed, I just can’t get enough of them, and they make for a refreshing and light summer salad.

With no wheat berries in the cupboard, just quinoa, and no patience to wait for it to fluff up.  I looked down and saw the side note that suggested using oats instead. So I tried it, and was pleasantly surprised that this breakfast staple taste just as good in my salad. 

Green Bean Salad with Oats and Avocado

Ingredients {Serves 6}

1 pound – Green Beans {If using frozen, make sure to thaw completely before}

2 cups – Vine Tomato {coarsely chopped}

1/2 cup – Steel Cut Oats {Soaked for a few hours, then drained}

1/2 – Avocado {chopped}

Handful – Fresh Basil {finely chopped}

Juice of 1/2 Lemon

2 tablespoons – Extra Virgin Olive Oil

Salt and freshly ground pepper to taste

Dash Cayenne Pepper {Optional – I always add these secret spicy ingredient to all my dishes}

Recipe {Adapted from The Sprouted Kitchen}

Bring a large pot of salted water to a boil, and blanch the green beans slightly {about 30 to 60 seconds) Prepare an ice bath in a large bowl, and transfer the blanched beans into the water and let stand for 1 minute to stop the cooking, drain, and let dry. 

In a large bowl toss together the green beans, tomatoes, oats, and avocado with olive oil and lemon juice. Season with salt, and pepper to taste, and sprinkle with fresh basil. Place leftovers in an airtight container for 3 to 4 days.