Black Bean, Corn & Millet Salad

Yield: 12 (½ cup) servings

black bean millet medley

Nutrition Facts
Serving Size ½cup (128g)
Servings Per Container
Amount Per Serving
Calories 91 Calories from Fat 44
% Daily Values*
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g  
Cholesterol 0mg
Sodium 403mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 10%
Sugars 1g  
Protein 2g
Vitamin A 4% •   Vitamin C 14%
Calcium 2% •   Iron 5%
Thiamin 3% •   Riboflavin 2%
Niacin 3% •   Vitamin B6 3%
Folacin 3% •   Vitamin B12 0%
Phosphorus 3% •   Zinc 1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values my be higher or lower depending on your calorie needs:
  Calories 2,000 2,500
Total Fat Less than 65g 80g
   Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4

Black Bean, Corn & Millet Salad

Ingredients
  • 2½ cups cooked millet
  • ¼ cup 100% olive oil
  • ½ fresh orange
  • 2 tbs fresh lemon juice
  • 2 tsp ground cumin
  • 1 tsp kosher salt
  • ½ tsp coarse ground black pepper
  • 1 cup frozen whole kernel corn
  • 1½ cup canned black beans
  • 5 oz fresh large roma tomatoes
  • 1 tbs diced fresh jalepeños
  • 1 tsp chopped garlic
  • ½ oz fresh basil
Preparation Instructions

After cooking millet, spread out on sheet pan to cool quickly.

Make dressing by whisking together the juice from the oranges, fresh lemon juice, cumin, salt, pepper and olive oil.

Thaw corn.

Drain and rinse black beans, drain again.

Cut tomatoes in half, scoop out seeds and dice 1/2" x 1/2".

With a sharp knife, chop fresh basil leaves.

Combine in large bowl the millet, corn, black beans, diced tomatoes, finely chopped garlic, deiced jalapeños and basil.

Add dressing, gently toss to mix all ingredients.

Taste and add salt and pepper, if needed.

Please email your favorite millet recipe to megan@gpgrains.com (pictures are welcomed)