| Millet and Black Bean Salad |
Author: Chef Brad
- 2 cups Millet, cooked, chilled
- 3 cups black beans, cooked, chilled
- ½ cup fresh cilantro, chopped
- 1-2 pints red and yellow cherry tomatoes, halved
- ½ of a red onion
- ½ of a large red bell pepper
- ½ of a large orange bell pepper
- 4 cobs of fresh corn, roasted and corn kernels cut off the cob, to roast corn place under the broiler
- Or place in 400 degree oven until corn browns.
- 1 zucchini, small diced
- -
- Dressing:
- 2 to three tablespoons Roasted paprika I love Penzeys
- ¼ cup Flax oil
- ⅓ cup White balsamic vinegar
- ⅓ cup Extra Virgin Olive Oil
- Pinch of Salt and Pepper
- In a large bowl combine all of the ingredients and toss with the dressing.
Recipe by Chef Brad America's Grain Guy at https://chefbrad.com/2015/10/millet-and-black-bean-salad/
3.4.3177