Millet and Black Bean Salad
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.
Serves: 2 as a main, 4 as a side dish
Prep Time: 10 min
Cook Time: 10 min
Ingredients
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)
Directions
Combine all ingredients in a large bowl and mix until well combined. Serve immediately, or refrigerate and consume within 24 hours.
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