Millet Salad with Sweet Corn and Avocado

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.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 26%
  • Fat: 6.9g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.2g
  • Carbohydrate: 45.7g
  • Fiber: 7.1g
  • Cholesterol: 0.0mg
  • Iron: 3mg
  • Sodium: 316mg
  • Calcium: 20mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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