Millet and Black Bean Salad

Prep: 10 minutes (need cooked millet)

Serves:2 as a main, 4 as a side dish

By Emma Roche
Made with Mexican-inspired flavors and ingredients, this "meal-in-a-bowl" salad is great for lunches, picnics, or days when you need dinner in a pinch.
For this recipe, you will need millet that has been cooked and cooled. It's best to cook a double batch, use half as a dinner accompaniment, and refrigerate the rest to use in this salad the following day.


  • 1 1/2 cups cooked millet
  • 15 ounce can black beans, drained and rinsed
  • 2/3 cup corn kernels (fresh, canned or thawed frozen kernels)
  • 2 small tomatoes, diced
  • 1 medium carrot, grated
  • 1/4 tsp dried garlic
  • 1/4 tsp cayenne pepper
  • 1 tsp agave
  • 3 tbsp lemon juice
  • 2 tbsp chopped fresh coriander (cilantro)
  • 1 tbsp chopped jalapenos (optional)


Combine all ingredients in a large bowl and mix until well combined. Serve immediately, or refrigerate and consume within 24 hours.