Millet and Black Bean Salad

Name: Millet and Black Bean Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 as a main, 4 as a side dish
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)

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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