Millet Salad with Sweet Corn and Avocado

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Millet Salad with Sweet Corn and AvocadoRecipe
Randy Mayor; Lydia DeGaris-Pursell
Millet is a popular grain in Asia and Africa. Pan roasting brings out its nutty character. This is a great make-ahead recipe since the millet will continue to absorb flavor as it sits. If you make this salad a day ahead, stir in the avocado just before serving.
8 servings (serving size: 1 1/4 cups)


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1 cup uncooked millet, rinsed and drained
4 cups water
1 teaspoon sea salt, divided
4 cups fresh corn kernels (about 8 ears)
1/3 cup chopped fresh cilantro
1/3 cup fresh lime juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons ground cumin
3 to 4 jalapeño peppers, seeded and finely chopped
4 cups chopped tomato
1 diced peeled avocado


Heat a large nonstick skillet over medium heat. Add millet; cook 10 minutes or until fragrant and toasted, stirring frequently. Add water and 1/2 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until water is almost absorbed. Stir in corn kernels; cook, covered, 5 minutes. Remove millet mixture from pan, and cool to room temperature.

Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeño). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.

Created date

July 2002

Nutritional Information

Calories 242
Caloriesfromfat 26 %
Fat 6.9 g
Satfat 1.1 g
Monofat 3.6 g
Polyfat 1.1 g
Protein 7.2 g
Carbohydrate 45.7 g
Fiber 7.1 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 316 mg
Calcium 20 mg