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This recipe is gluten-free

Black Bean, Corn & Millet Salad

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

Preparation Instructions

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.

Thaw corn.

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


Just made this for dinner tonight. Turned out very well. We are vegetarians so it was a main course for us (plenty of protein with the millet and black beans). Nice light summer dinner. Would definitely make it again. Thanks! I’ll be sure to try out some of the other recipes on this site.
- Tara

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