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Millet Salad with Sweet Corn and Avocado

Source of Recipe


Cooking Light-7/02






List of 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 jalapeno peppers, seeded and finely chopped
  
• 4 cups chopped tomato
  
• 1 diced peeled avocado
  






Instructions



1. Heat a large 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.
   
   
2. Combine 1/2 teaspoon salt, cilantro, and next 5 ingredients (cilantro through jalapeno). Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado. Cover and chill 30 minutes.
   
   
3. Yield: 8 servings (serving size: 1 1/4 cups). 242 cal, 6.9g fat, 7.2g peo, 45.7g carb, 7.1g fiber, 0mg chol, 3mg iron, 316mg sod, 20mg calc.