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.
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
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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Topic: Millet Salad with Sweet Corn and Avocado (Read 2621 times)
