Advent Talk

Please login or register.

Login with username, password and session length
Advanced search  


Go and check out the Christians Discuss Forum for committed Christians at

Pages: [1]   Go Down

Author Topic: Millet Salad with Sweet Corn and Avocado  (Read 1080 times)

0 Members and 1 Guest are viewing this topic.


  • Veteran Member
  • *****
  • Offline Offline
  • Posts: 689
Millet Salad with Sweet Corn and Avocado
« on: July 25, 2008, 05:02:34 PM »

Millet Salad with Sweet Corn and Avocado
8 servings (serving size: 1 1/4 cups)

Cooking Light, JULY 2002

This is a great make-ahead potluck 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. If you don't like the heat of jalapeño peppers, just leave it out or use a milder pepper.

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.

Pages: [1]   Go Up