Mexican Millet Salad
Fresh flavors and a heart grain make this salad a weekly staple at our home!
Print Recipe
Ingredients
- 1 cup millet
- 2 tablespoons olive oil
- ½ yellow onion diced
- ½ green pepper diced
- 1 cup black beans drained and rinsed
- 2 plum tomatoes deseeded and diced
- ¼ 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.
Servings: 2 cups salad