This was really tastey. Next time I will add black beans and more salt.
Millet Salad with Sweet Corn and Avocado
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.
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- 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
- 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.
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