Black Bean, Corn & Millet Salad
2½ cups cooked millet
¼ cup 100% olive oil
½ fresh orange
2 tbs fresh lemon juice
2 tsp ground cumin
1 tsp kosher salt
½ tsp coarse ground black pepper
1 cup frozen whole kernel corn
1½ cup canned black beans
5 oz fresh large roma tomatoes
1 tbs diced fresh jalepeños
1 tsp chopped garlic
½ oz fresh basil
After cooking millet, spread out on sheet pan to cool quickly.
Make dressing by whisking together the juice from the oranges, fresh lemon juice, cumin, salt, pepper and olive oil.
Drain and rinse black beans, drain again.
Cut tomatoes in half, scoop out seeds and dice 1/2" x 1/2".
With a sharp knife, chop fresh basil leaves.
Combine in large bowl the millet, corn, black beans, diced tomatoes, finely chopped garlic, deiced jalapeños and basil.
Add dressing, gently toss to mix all ingredients.
Taste and add salt and pepper, if needed.
Yields 12 (½ cup) servings
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