Oat, Asparagus & Tomato Salad (1 personal point)

5 servings (1/2 cup each)

Ingredients:

3/4 cup oat groats

1 cup cooked asparagus, 1/2" pieces

3/4 cup cherry tomatoes, quartered

2 tbsp uncooked red onion, diced

1 tbsp fresh parsley, minced

1 lemon, juiced

1 tbsp olive oil

Directions:

Add oat groats to a medium saucepan and cover with water. Heat to boiling and simmer for 30 minutes. Drain and set aside to cool.

Steam asparagus until the crisp tender stage, about 3 minutes. Run under cold water to stop cooking. Chop into 1/2" pieces.

Add all the ingredients to a medium bowl. Mix. Taste for salt and pepper.

Serve room temperature or chilled.