Smoky Black Bean Millet Salad (Printable Version)
Nutty millet and smoky black beans blend with fresh vegetables and lime for a hearty, vibrant salad.
# What You'll Need:
→ Grains
01 - 3/4 cup millet
02 - 1 1/2 cups water
03 - 1/2 teaspoon salt
→ Beans
04 - 1 can (15 oz) black beans, drained and rinsed
05 - 1 teaspoon smoked paprika
→ Vegetables & Herbs
06 - 1 red bell pepper, diced
07 - 1 cup cherry tomatoes, halved
08 - 1/2 small red onion, finely diced
09 - 1 cup fresh cilantro, chopped
10 - 2 green onions, sliced
11 - 1 jalapeño, seeded and minced (optional)
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 2 tablespoons fresh lime juice
14 - 1 tablespoon apple cider vinegar
15 - 1 garlic clove, minced
16 - 1/2 teaspoon ground cumin
17 - 1/4 teaspoon ground black pepper
18 - Salt to taste
→ Optional Toppings
19 - 1 avocado, diced
20 - Toasted pepitas or sunflower seeds
# How To Make:
01 - Rinse millet thoroughly under cold running water. In a medium saucepan, combine millet, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork and allow to cool completely.
02 - Place drained and rinsed black beans in a large mixing bowl. Sprinkle smoked paprika over beans and toss until evenly coated.
03 - Add cooled millet, diced red bell pepper, cherry tomatoes, red onion, chopped cilantro, green onions, and minced jalapeño (if using) to the bowl with the seasoned beans.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lime juice, apple cider vinegar, minced garlic, ground cumin, black pepper, and salt until emulsified.
05 - Pour dressing over the salad mixture. Toss gently but thoroughly to distribute dressing evenly across all ingredients.
06 - Top with diced avocado and toasted pepitas or sunflower seeds if desired. Serve chilled or at room temperature. Store leftovers refrigerated for up to 3 days, adding avocado fresh before serving.
# Expert Advice:
01 -
- The smoked paprika and lime combo is the kind of bright and savory magic that makes you actually crave vegetables
- Millet becomes perfectly fluffy and nutty, holding up beautifully for days without getting soggy
02 -
- Hot millet will wilt the fresh herbs and make the dressing separate, so patience with cooling is absolutely worth it
- The salad really comes alive after resting in the refrigerator for at least 30 minutes, letting those flavors meld and settle
03 -
- Toasting millet in a dry pan for 2 minutes before adding water brings out its natural nuttiness
- A pinch of chipotle powder in the dressing adds incredible depth without much heat