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.