Cavena Nuda Recipes

Cavena Nuda Mediterranean Salad

Yield: 3 cups

• 2 cups Cavena Nuda Canadian Naked Oats
• 1/2 tsp salt
• 1/2 red pepper, small dice
• 1/2 cucumber, small dice
• 1 tomato, small dice
• 1/4 red onion, small dice
• 1/2 cup feta, crumbled
• 1/4 cup black olive, pitted and diced
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tbsp honey, liquid
• 1 tsp garlic, minced
• Salt to taste
• Pepper to taste

Place Cavena Nuda in a medium saucepan. Cover with cold water about two inches above oats. Add salt. Place saucepan on high heat and bring to a boil. Once water is boiling turn heat down to medium. Allow oats to cook for 45 minutes or just until tender. There should still be a slight bite to the Cavena Nuda. Place the oats under cold running water to cool down. Once Cavena Nuda is chilled, place in a medium bowl. Add all other ingredients and mix well. Taste and adjust season. Salad tastes best after sitting over night.