This hearty millet salad is perfect to make in big batches and have in the refrigerator for quick lunches or as a side dish during dinnertime! The flavors of Mexico shine through with fresh cilantro, plump tomatoes, and black beans!
Although it’s the winter, my summer habits still live on. The most noticeable one is the making of whole grain salads once or twice a week, in big batches, so we can eat on the go while working 16-hour days at the restaurant. I store them either in individual Weck Jars or keep a large batch in a container in the fridge. The individual ones are great on-the-go but during the winter, the big batch is kept in a large, covered container in the fridge for the entire week.
This Mexican Millet Salad is packed with fresh cilantro, one of my favorite herbs since it adds huge flavor and aroma to salads. The addition of plum tomatoes, black beans, and queso fresco urged me to name this salad “Mexican”, so all you need is a side of avocados and a splash of hot sauce to round out the theme!
Have you ever tried millet? If you haven’t, I definitely recommend it! It’s a filling whole grain that’s a great substitute for rice and a lot healthier! It was first farmed nearly 10,00 years ago, is one of the five sacred crops in ancient China, and even mentioned in the Old Testament and the journals of Marco Polo! Millet is gluten free and a great source of dietary fiber, a great addition to your every day diet. We order our millet from Bob’s Red Mill (this is not a sponsored post, we just really love BRM!) or grab a couple of bags for our local organic market.
Fresh flavors and a heart grain make this salad a weekly staple at our home!
Ingredients
- 1 cup millet
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1/2 green pepper, diced
- 1 cup black beans, drained and rinsed
- 2 plum tomatoes, deseeded and diced
- 1/4 bunch fresh cilantro, chopped
- salt and pepper to taste
- queso fresco, to taste
Instructions
- Cook millet as package recommends (1 cup millet to 2 cups water is the ratio).
- While millet is cooking, over medium high heat sauté the onion, pepper, and black beans for about 5 minutes, until onions are tender.
- Place cooked vegetables and beans in a bowl, toss with tomatoes and chopped cilantro. Add cooked millet and season to taste.
- Great serve either warm or cold with a sprinkling of queso fresco.
Notes
If you don't have millet, you can easily make this salad with any other whole grain like quinoa or farro.
Love fresh, healthy salads to grab and go! Excited to try this one!
What a delicious looking salad! I’m all about cilantro and would put it in everything if I could. I love your ideas for storing the salad in individual jars, great for on the go and portion control!