Spicy Jalapeno Millet Fresh Corn Salad
Recipe: #8737
March 24, 2013
Categories: Salads, Vegetable Salad, Side Dishes, Millet, Corn, Brunch, Picnic, Potluck, Gluten-Free, Heart Healthy, Kosher, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"This is a tasty lower-fat salad, I used 3 large jalapenos and it was spicy you can reduce the amount to your taste, make sure that you toast the millet first that is what brings out the extra flavor, it's not corn season here yet so I used frozen corn that I thawed, this needs at least 2 hours of chilling time before serving. I'm not a lover of cilantro so I omitted it but I added in some black beans"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (346.4 g)
- Calories 208.6
- Total Fat - 7.8 g
- Saturated Fat - 1.3 g
- Cholesterol - 23.1 mg
- Sodium - 431.7 mg
- Total Carbohydrate - 27.4 g
- Dietary Fiber - 3.6 g
- Sugars - 2.5 g
- Protein - 11.1 g
- Calcium - 27.1 mg
- Iron - 1.8 mg
- Vitamin C - 69 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a large nonstick 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.
Step 2
Combine 1/2 teaspoon salt, cilantro and the next 6 ingredients
Step 3
Add cilantro mixture to millet mixture, tossing to combine. Gently stir in tomato and avocado.
Step 4
Season with black pepper and more salt if desired.
Step 5
Cover and chill 2 or more hours before serving.
Tips
No special items needed.
0 Reviews
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