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