Colourful, flavourful and nutritious, it can be served warm for cool days, at room temperature for moderate days and cold on warm summer days.
Millet and Black Bean Salad (Serves 2 as Main Course) adapted from Emma Roche
- 1 cup dry millet cooked with 3 cups filtered water
- 15-ounce black beans, drained
- 1½ cups frozen corn
- 2 tomatoes, diced
- 1 colored pepper, diced
- 1 medium carrot, cut in small pieces or grated
- 1 tablespoon date paste
- ¼ cup fresh lemon juice
- ¼ cup chopped cilantro or parsley
- 2 jalapenos, diced
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne or hot pepper flakes
Add all ingredients to a large bowl and mix well. Serve or refrigerate and enjoy later in the day.
This makes a nice warm salad as well, for a cool winter’s day. Simply heat the amount you want to serve on the stove in a skillet and enjoy.