- 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
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.
Serves 8 (1 1/4 c.); 242 calories.
VERDICT: When I made this, it turned out more like a porridge than a grain salad. It tasted good, but was a little smushy. Recipe notes that if you are making the salad ahead, leave out the avocado until serving. Toss.
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