Ingredients
- 1 cup uncooked millet, rinsed and drained
- 3 cups vegetable broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup chopped green onions
- 1/3 cup thinly sliced basil
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1-2 cloves garlic, minced
- 1/2 teaspoon salt
- Ground black pepper, to taste
- 1 pint cherry tomatoes, halved
- 6 large leaves green or red leaf lettuce
How to Make
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Step 1: Toast millet in a large skillet over medium heat, stirring constantly, until fragrant and just golden brown, (3 to 4 minutes).
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Step 2: Remove skillet from heat and carefully add broth,return to heat and bring to a boil over medium high heat then reduce heat to medium low, cover and simmer until liquid is absorbed and millet is tender, (20 to 25 minutes).
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Step 3: Remove from the heat and set aside; allow to stand, covered, for 5 minutes.
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Step 4: Transfer millet to a large bowl, fluff with a fork and set aside to let cool.
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Step 5: Add black beans, green onions and basil to millet, toss gently and set aside.
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Step 6: In a small bowl, whisk together oil, vinegar, garlic, salt and pepper; pour dressing over millet mixture and toss to coat.
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Step 7: Add tomatoes, then spoon salad over lettuce leaves and serve.
We hope you enjoy this recipe!
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